Coconut and raspberry loaf cake
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.
Coconut and raspberry loaf cake
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.
Cooking Instructions
- 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.
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