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Coconut and raspberry loaf
- Janine Ratcliffe
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Serves 8 - 10
Easy
Prep: 10 mins
Cook: 1 hr and 5 mins
A star rating of 5 out of 5.2 ratingsRate
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A classic tea-time loaf cake, made beautifully vibrant with fresh raspberries. We love the raspberry jam and desiccated coconut topping
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Try our coconut and raspberry loaf, then check out our vegan lemon loaf cake, banana and walnut loaf, carrot cake loaf , bara brith recipe, and more loaf cake recipes.
Coconut and raspberry loaf recipe
Ingredients
Nutrition
-
175g salted butter
softened
-
175g golden caster sugar
-
3 eggs
-
175g self-raising flour
-
100g desiccated coconut
-
2 tbsp milk
-
125g raspberries
TOPPING
-
4 tbsp seedless raspberry jam
-
2 tbsp desiccated coconut
-
raspberries
to decorate
Nutrition: per serving (10)
- kcal394
- fat24g
- saturates17g
- carbs36g
- sugars23g
- fibre3g
- protein5g
- salt0.6g
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Method
-
step 1
Butter and line a 900g loaf tin with baking paper. Heat the oven to 180C/160C fan/gas 4.
-
step 2
Beat the butter and sugar in a bowl until pale, light and fluffy. Beat in the eggs one by one, adding a tablespoon of flour each time to stop it curdling. Fold in the remaining flour, coconut and milk, then fold in the raspberries.
-
step 3
Spoon into the tin and level, then bake for 1 hr 5 mins until risen and golden. Cool in the tin.
-
step 4
To finish, spread with the jam and sprinkle over a layer of desiccated coconut. Add some raspberries to finish.
More loaf cake recipes
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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