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Coconut and raspberry loaf cake

Coconut and raspberry loaf cake

By Noah Iyer
20’ Prep time
55’ Cook time
75’ Total time
328 Calories
12 Serving

Summary

Sweet coconut and juicy raspberries make a wonderful combo in this modern take on a classic perfect for a picnic or with a cuppa in the garden
Noah Iyer 0 Followers

Step by Step

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Step 1

Preheat the oven to 180°C, gas mark 4. Line a 900g loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until light and fluffy. Gradually add the eggs with a little of the flour and beat well. Fold in the rest of the flour and the desiccated coconut, then gently fold in the halved raspberries. Spoon the mixture into the loaf tin, levelling out the top. Bake in the oven for 55 minutes to 1 hour 5 minutes, covering after 30 minutes, until risen and golden.
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Step 2

Leave the cake to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely. Meanwhile, spread the coconut shavings out on a baking sheet and cook in the oven for 2-3 minutes, until lightly toasted.
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Step 3

Give the Co Yo a stir and then spread over the top of the cake. Sprinkle the torn raspberries and toasted coconut over the top.

Ingredient

  • Golden caster sugar
    Golden caster sugar
    175 grams
  • Raspberries
    Raspberries
    200 grams
  • Desiccated coconut
    Desiccated coconut
    100 grams
  • Waitrose british blacktail free range eggs
    Waitrose british blacktail free range eggs
    3
  • Co yo coconut milk yoghurt alternative
    Co yo coconut milk yoghurt alternative
    6 tbsp
  • Waitrose coconut chunks
    Waitrose coconut chunks
    10 grams
  • Unsalted butter
    Unsalted butter
    175 grams
  • Self-raising flour
    Self-raising flour
    175 grams

Nutrition Facts

View nutrition facts
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