- Raspberry & Coconut Loaf Cake.jpg (39.85 KiB) Viewed 471 times
Takes: 1¼ hours + cooling time
Serves: 8
No nutritional information available.
Ingredients
- 120g unsalted butter, softened, plus extra for greasing
- 150g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 300g self-raising flour, sifted
- 175ml milk
- 150g frozen raspberries
- 50g desiccated coconut
For the topping:
- 120g unsalted butter, softened
- 1 tsp vanilla extract
- 185g icing sugar, sifted
- 50g desiccated coconut, plus extra to decorate
Method
1. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Lightly grease a 900g loaf tin and line with baking paper.
2. In a large bowl, beat the butter, caster sugar and vanilla extract together using an electric mixer until pale and creamy. Beat in the eggs, one at a time. Fold in the flour, alternating with the milk. Fold in the raspberries and coconut.
3. Transfer the mixture to the prepared tin, smoothing the surface. Bake for 45 - 50 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then transfer the cake to a wire rack to cool completely.
4. For the topping, beat the butter and vanilla extract together in a bowl using an electric mixer until fluffy. Gradually beat in the icing sugar, followed by the desiccated coconut.
5. Spread the buttercream onto the cooled cake, then sprinkle over the extra coconut to decorate. Serve with fresh raspberries, if liked.
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