Raspberry Coconut Loaf Cake
for a loaf tin:
225g self raising flour
175g unsalted butter
175g caster sugar
75g coconut (I used desiccated)
3 large eggs
200g fresh raspberries
For the topping:
4tbsp raspberry jam (roughly, you may want more or less)
75g coconut (again, roughly, depending on how much you want on the top
Preheat your oven to 160 degrees and line a loaf tin with parchment paper.
Mix all ingredients (apart from the fresh raspberries) together in a bowl until fully combined, this should take about two minutes. Mix in the fresh raspberries very gently, as you don’t want them to break down. Pour mixture into the tin and bake for 1hr, if it still isn’t cooked, cover with foil and bake for another 15 minutes. A skewer should come out clean.
Allow to cool completely before spreading the jam on top then sprinkling the coconut over it. Keep in an airtight container, it should last a good three days but maybe less because you’ll definitely want to eat it all by the end of Bake Off.
And you’re done! Ridiculously easy yet extremely satisfying and definitely fixes a sugar craving without being overly sweet. Raspberry and coconut is the best combination, in my opinion, and one I have put together on the blog before, but I think this is definitely one of my favourite recipes and one I’ll make again and again! Do let me know if you make this or any of my other bakes.