This simple coconut and raspberry jam loaf cake is an old fashioned recipe that is so easy to make yet so lovely.
A tender coconut loaf cake spread with raspberry jam and sprinkled with lots of dessicated coconut!
INGREDIENTS
- 3 large eggs
- 6 tbsp milk
- 100 g caster sugar
- 75 g dessicated coconut
- 180 g plain flour
- 2 tsp baking powder
- 100 g very soft butter
- About one third jar raspberry jam
- Dessicated coconut for sprinkling over the top
INSTRUCTIONS
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Butter and line a 2lb loaf tin with baking parchment.
- Place all the ingredients for the cake apart from the raspberry jam in a large mixing bowl and mix well for 2 minutes until you have a smooth, even batter.
- Pour the batter into the lined tin and level the surface. Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes before turning out and leaving to cool completely.
- When the cake is cold, spread with the raspberry jam and sprinkle with the coconut.
