RecipesBaking And Sweets

Raspberry & Coconut Loaf Cake Recipe

“Simple but oh so delicious…a perfect loaf to enjoy alongside a strong cup of our organic English Breakfast Tea.

Raspberry & Coconut Loaf Cake Recipe
Print & share:
Print:

Ingredients

For the recipe:
  • 200g unsalted butter
  • 200g caster sugar
  • 200g self-raising flour
  • 1 tsp organic vanilla extract
  • 4 medium eggs
  • 120g desiccated coconut plus extra for coating
  • 150g raspberry jam

“Simple but oh so delicious…a perfect loaf to enjoy alongside a strong cup of our organic English Breakfast Tea.”

Many thanks to Nikibakes for this tasty recipe.

Method

01
Preheat the oven to 180ºC/160ºC Fan, and line your loaf tin with greaseproof paper, set aside.
02
Beat together the unsalted butter and the caster sugar until light and fluffy. Add in the self raising flour, eggs, vanilla extract and desiccated coconut and beat again until smooth and combined.
03
Pour the mix into the tin, and bake the cake in the oven for 50-55+ minutes. Test the cake with a skewer and leave the cake to cool in the tin completely. Once the cake has cooled fully, carefully spread the jam on the top of the cake, sprinkle on the desiccated coconut and enjoy with your English breakfast tea and even extra raspberry jam if you fancy it!