I think I’ve been meaning to make one of these raspberry and coconut loaf cakes for years. Have you ever had the M&S one? It’s one of my all time favourites and something I try and pick up whenever I popped in, but hadn’t got round to putting it together myself until now. Well, I feel like screw you M&S is in order because this cake is everything I wanted it to be! It’s sweet and tangy and super soft and just totally perfect with a cuppa. Best thing about it, though – you just shove it all in one bowl! It takes about 2 minutes to measure it out, 2 minutes to mix and you’re done. How easy is that?
Ingredients – for a loaf tin:
225g self raising flour
175g unsalted butter
175g caster sugar
75g coconut (I used desiccated)
3 large eggs
200g fresh raspberries
For the topping:
4tbsp raspberry jam (roughly, you may want more or less)
75g coconut (again, roughly, depending on how much you want on the top
Step One | Preheat your oven to 160 degrees and line a loaf tin with parchment paper.
Step Two | Mix all ingredients (apart from the fresh raspberries) together in a bowl until fully combined, this should take about two minutes. Mix in the fresh raspberries very gently, as you don’t want them to break down. Pour mixture into the tin and bake for 1hr, if it still isn’t cooked, cover with foil and bake for another 15 minutes. A skewer should come out clean.
Step Three | Allow to cool completely before spreading the jam on top then sprinkling the coconut over it. Keep in an airtight container, it should last a good three days but maybe less because you’ll definitely want to eat it all by the end of Bake Off.
And you’re done! Ridiculously easy yet extremely satisfying and definitely fixes a sugar craving without being overly sweet. Raspberry and coconut is the best combination, in my opinion, and one I have put together on the blog before, but I think this is definitely one of my favourite recipes and one I’ll make again and again! Do let me know if you make this or any of my other bakes.