Wednesday, 7 May 2014

Raspberry and Coconut Loaf Cake

coconut and raspberry cake
I personally believe that the addition of desiccated coconut turns an already pretty decent cake into the most delicious, moist and fluffy cake possible. One time, I made another batch of these Starbucks-style Ginger Muffins, and I took a chance and added some coconut to the batter, and instantly it was like, wow, why didn't Starbucks do this to their muffin in the first place, it would instantly be a best-seller. It was finger-licking good.
coconut and raspberry cake
So then some time in March I was browsing through some food magazines, and suddenly there was this recipe for a raspberry and coconut loaf cake. And because of my previous experience with coconut, I just knew this loaf cake would be tasty, so I set to making it not too soon after. Especially with the hidden layer of jam in the middle, who doesn't like jam in their cakes?
coconut and raspberry cake
Ingredients:
150g Butter
150g Golden Caster Sugar
1 tsp Vanilla Extract
3 Eggs
250g Plain Flour
1 tsp Baking Powder
100g Desiccated Coconut
4 tbsp Milk
6 tbspRaspberry Jam

80g Icing Sugar
2 tsp Raspberry Jam
2 tsp Water
2 tbsp Desiccated Coconut

Method:
Pre-heat the oven to 180C/350F/Gas Mark 4, and line a 1kg loaf tin with baking parchment.
In a large bowl, beat together the butter, caster sugar and vanilla extract, before adding in the eggs one at a time, beating between each addition.
Fold in the desiccated coconut, and then add the flour and milk a bit at a time.
Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter.
Bake in the oven for 35 minutes, then cover with tin foil and bake for another 20-25 minutes until cooked.
Leave the cake to cook on a wire rack, and meanwhile you can prepare the icing.
Sieve the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink.
Once the cake is cool, spread the icing over the top, and then cover with some more coconut.
coconut and raspberry cake
This is best served in the afternoon with a pot of your desired beverage, with some friends to share it with. Or you know, you could just eat it all yourself. No one will judge you here ;).
Sophie x

2 comments:

  1. I've made this twice now. Its delicious. A favourite with all the family.

    ReplyDelete
  2. This looks amazing! Nothing's better than coconut and raspberry!

    ReplyDelete