Coconut and raspberry loaf cake

Name: Coconut and raspberry loaf cake
Total time: 5100 s
Yield: 10 servings
Cuisine: American
Ingredients: 150 grams unsalted butter; 150 grams golden caster sugar; 1 tsp vanilla extract; 3 medium eggs; 250 grams self raising flour; 100 grams desiccated coconut; 4 tbsp semi skimmed milk; 6 tbsp raspberry jam; 80 grams icing sugar; 2 tsp raspberry jam; 2 tsp hot water; 2 tbsp desiccated coconut

numnumnumnum @cook_3702206

I found this recipe recently from a supermarket magazine and it tastes as good as it looks. It's easy to make and you can use any fruit jam you like.

numnumnumnum @cook_3702206

I found this recipe recently from a supermarket magazine and it tastes as good as it looks. It's easy to make and you can use any fruit jam you like.

Saved

Ingredients

1 hour 25 mins

10 servings

loaf cake
150 gramsunsalted butter
150 gramsgolden caster sugar
1 tspvanilla extract
3 mediumeggs
250 gramsself raising flour
100 gramsdesiccated coconut
4 tbspsemi skimmed milk
6 tbspraspberry jam
icing
80 gramsicing sugar
2 tspraspberry jam
2 tsphot water
topping
2 tbspdesiccated coconut

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Steps

1 hour 25 mins

1

Preheat the oven to 180C fan/160C gas mark 4. Grease a 900g loaf tin. Beat the butter, sugar and vanilla together until fluffy. Beat in the eggs one at a time with a little of the flour (this is important as it helps stop the mixture splitting).
2

Fold in the coconut, remaining flour and milk. Spoon 3/4 of the cake mix into the tin and top with the jam (not too close to the edges). Spoon the rest of the mix on top.
3

Bake for 35 minutes, cover and return to the oven for another 20-25 minutes until just cooked and just golden. (You might need to adjust the times for your oven, I had to cover mine after 20 minutes because the top was cooking too quickly).
4

Leave to cool. Mix together the icing ingredients, drizzle the icing over the cake and sprinkle the coconut on top.