Raspberry & Coconut Loaf Cake

Standard

Screenshot_2017-04-15-22-50-27-1 15/04/2017

An absolutely delicious bake with a hidden layer of jam and a beautiful coconut flavour throughout, what’s not to like?

Ingredients:

  • 150g Butter
  • 150g Golden Caster Sugar
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 250g Plain Flour
  • 1 tsp Baking Powder
  • 100g Desiccated Coconut
  • 4 tbsp. Milk
  • 6 tbsp. Raspberry Jam

For the icing:

  • 80g Icing Sugar
  • 2 tsp Raspberry Jam
  • 2 tsp Water
  • 2 tbsp. Desiccated Coconut

Screenshot_2017-04-15-22-51-37-1

Method:

  1. Pre-heat the oven to 180C/350F/Gas Mark 4, and line a 1kg loaf tin with baking parchment.
  2. In a large bowl, beat together the butter, caster sugar and vanilla extract, before adding in the eggs one at a time, beating between each addition.
  3. Fold in the desiccated coconut, and then add the flour and milk a bit at a time.
  4. Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter.
  5. Bake in the oven for 35 minutes, then cover with tin foil and bake for another 20-25 minutes until cooked.
  6. Leave the cake to cook on a wire rack, and meanwhile you can prepare the icing.
  7. Sieve the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink.
  8. Once the cake is cool, spread the icing over the top, and then cover with some more coconut.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s