Coconut and raspberry loaf cake
https://www.coop.co.uk/recipes/coconut-and-raspberry-loaf-cake
Treat your mum on Mother's Day with this jammy loaf cake
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Feeds
10
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Ready in
1 hour
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 50g
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Ingredients
- 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
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease a 900g loaf tin. Beat the butter, caster sugar and vanilla extract until light and fluffy
- Beat in the eggs, one at a time, with a little of the flour
- Fold in the desiccated coconut, remaining flour and the milk
- Spoon three quarters of the mixture into the tin, top with the raspberry jam and spoon the rest of the cake mix on top
- 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
- Meanwhile, mix the icing sugar and jam, adding 1-2 tsp of warm water to make a smooth icing
- Drizzle the icing over the cake and sprinkle the coconut on top
