Coconut and raspberry loaf cake

numnumnumnum
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.

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.

Edit recipe
See report
Share
Share

Ingredients

1 hour 25 mins
10 servings
  1. loaf cake
  2. 150 gramsunsalted butter
  3. 150 gramsgolden caster sugar
  4. 1 tspvanilla extract
  5. 3 mediumeggs
  6. 250 gramsself raising flour
  7. 100 gramsdesiccated coconut
  8. 4 tbspsemi skimmed milk
  9. 6 tbspraspberry jam
  10. icing
  11. 80 gramsicing sugar
  12. 2 tspraspberry jam
  13. 2 tsphot water
  14. topping
  15. 2 tbspdesiccated coconut

Cooking Instructions

1 hour 25 mins
  1. 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. 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. 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. 4

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

Edit recipe
See report
Share
Cook Today
numnumnumnum
numnumnumnum @cook_3702206
on
I'm from Derbyshire, UK and have just discovered this app - love it! :-)
Read more

Comments

Midnightchef
Midnightchef @Midnightchef
How do you do the conversions now? As in grams to cups etc?

Similar Recipes