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Coconut and raspberry loaf cake

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 10 slices


  • 150 g unsalted butter
  • 150 g golden caster sugar
  • 1 tsp vanilla extract
  • 3 Co-operative free range eggs
  • 250 g self raising flour
  • 100 g desiccated coconut
  • 4 tbsp semi skimmed milk

For the Icing

  • 80 g icing sygar
  • 2 tsp raspberry jam
  • 2 tsp hot water
  • 6 tbsp raspberry jam

For the topping

  • 2 tbsp desiccated coconut


  1. Set the oven to 180C/ fan 160C/ Gas 4. Grease a 900g loaf tin. Until fluffy beat the sugar, butter and vanilla together. Take the eggs and beat them one at a time with a little of the flour.
  2. Put in the coconut, remaining flour and milk. Take 3/4 oft the cake mix and put it in the tin and top with jam. Now put in the rest of the cake mix on top.
  3. Bake for 35 minutes, cover and put it back in to the oven for another 20-25 minutes until just gold and cooked.
  4. Leave to cool. Mix together the icing ingredients, pour the icing over the cake and on top sprinkle the coconut.