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Coconut and raspberry loaf cake

Coconut and raspberry loaf cake


Treat your mum on Mother's Day with this jammy loaf cake

  • Feeds 10 Feeds 10
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    1805kj 432kcal
  • Fat
    High 32%
  • Saturates
    High 77%
  • Sugar
    High 32%
  • Salt
    Low 32%

% of adult’s reference intake | Carbohydrates per serving : 50g

Bring Co-op to your front door

Big Bag Option


  • 150g Co-op unsalted butter, plus extra for greasing
  • 150g golden caster sugar
  • 1 tsp vanilla extract
  • 3 Co-op British eggs
  • 250g Co-op self raising flour
  • 100g desiccated coconut
  • 4 tbsp Co-op semi-skimmed milk
  • 6 tbsp Co-op raspberry jam
  • For the topping:
  • 80g icing sugar
  • 2 tsp Co-op raspberry jam
  • 2 tbsp desiccated coconut


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Grease a 900g loaf tin. Beat the butter, caster sugar and vanilla extract until light and fluffy
  3. Beat in the eggs, one at a time, with a little of the flour
  4. Fold in the desiccated coconut, remaining flour and the milk
  5. Spoon three quarters of the mixture into the tin, top with the raspberry jam and spoon the rest of the cake mix on top
  6. Bake for 35 mins, cover with foil and return to the oven for 20-25 mins until the cake is just golden. Leave to cool
  7. Meanwhile, mix the icing sugar and jam, adding 1-2 tsp of warm water to make a smooth icing
  8. Drizzle the icing over the cake and sprinkle the coconut on top