Coconut is my kryptonite.
Coconut milk, oil… you name it, I want it. In my hand cream, in my hair, in my food.
Which is why I decided to incorporate one of my favourite ingredients into one gorgeous loaf cake.
I tried quite a few recipes before amalgamating them into this tropical beauty and my top tip has to be don’t be scared of the coconut milk! Unorthodox though it may be, it really is the perfect way to complement the sharp raspberries.
A note on the raspberries too, they really need to be fresh. If you use frozen they’ll turn the cake into a soggy mess with no bite!
- 3oz (85g) unsalted butter
- 3oz (85g) full fat coconut milk (with the cream mixed in)
- 6oz self raising flour
- 6oz caster sugar
- 3 large free-range eggs
- 4 oz desiccated coconut (unsweetened)
- 150g fresh raspberries
- 3 tbsp raspberry jam
- icing sugar to dust
1. Heat the oven to 180ºC (non-fan) and grease and line a loaf tin measuring approx. 10cm x 20cm. Be sure to leave an overlap of the greaseproof paper so you can lift the cake out of the tin later.
2. In a large bowl, measure out the butter, coconut milk, flour, caster sugar and eggs.
3. Set aside a tablespoon of the desiccated coconut for topping the cake later. Add the remaining coconut to the bowl and mix until all ingredients are thoroughly incorporated.
4. Set aside a handful of the fresh raspberries for the cake topping and add the rest to the mixture. Gently fold the raspberries in so you don’t break them down. Pour the mixture into the lined cake tin.
5. Place the cake tin on the middle shelf of the oven and bake for approx. 1 hour. But check after 55 minutes by inserting a skewer into the middle of the cake and seeing if it comes out clean.
6. Once the skewer comes out clean, take the tin out of the oven and lift the cake onto a cooling rack.
7. Once the cake has cooled, heat the 3 tbsp of raspberry jam in a saucepan on a low heat until it is loose and runny. Then, using a pastry brush, coat the top of the cake in the jam.
8. To finish the cake, sprinkle the top with the remaining desiccated coconut, place the remaining raspberries down the centre, and dust with icing sugar.