Raspberry and Coconut Loaf Cake
This
delicious bread cake with coconut and raspberry jam is the perfect antidote to
a cup of tea. While being big on flavors with a damp coconut sponge with a
jammy coconut filling, it's really very simple to do. So, pull up a chair and
enjoy tea and cake.
Ingredients
- 6 tbsp milk
- 180 g plain flour
- 100 g very soft butter
- 100 g caster sugar
- 2 tsp baking powder
- 75 g dessicated coconut
- 3 large eggs
- About one third jar raspberry jam
- Dessicated coconut for sprinkling over the top
Instructions
First, preheat
the oven to 180C
Then, butter
and line a 2 lb loaf pan with parchment paper.
Place all
the ingredients except the raspberry jam in a large mixing bowl and mix well
for 2 minutes until a smooth and homogeneous paste is obtained.
Pour the dough
into the lined mold and level the surface. Bake for 45 to 50 minutes or until a
skewer inserted in the middle of the cake comes out clean.
Remove from
the oven and let cool in the mold for 10 minutes before turning out of the pan
and allow to cool completely.
When the
cake is cold, spread with raspberry jam and sprinkle with desiccated coconut.
Happy Cooking Time.
