Raspberry Coconut Loaf Cake

Desiccated coconut adds a tender texture to a buttery loaf studded with raspberries. The berries bake into soft red pockets, with no separate filling or frosting needed.

Ingredients

• 180 g all-purpose flour
• 60 g unsweetened desiccated coconut
• 2 tsp baking powder
• ¼ tsp salt
• 120 g softened butter
• 130 g granulated sugar
• 2 large eggs
• 120 ml milk
• 1 tsp vanilla extract
• 150 g fresh raspberries

Method

1. Heat oven to 175°C / 350°F. Grease and line a 23 × 13 cm loaf pan, leaving paper overhang along the long sides. Pat raspberries dry without crushing them.
2. Mix flour, coconut, baking powder and salt in a bowl. In another bowl, beat butter and sugar for 2–3 minutes until creamy.
3. Beat in the eggs one at a time, then vanilla. Fold in half the dry mixture, then the milk, and then the remaining dry mixture just until combined.
4. Gently fold in all raspberries with a spatula, keeping most berries intact. Spoon the thick batter into the lined pan and level gently.
5. Bake for 50–60 minutes until the top is golden and a skewer inserted into the center shows no wet batter. Berry juice on the skewer is normal. Cover loosely with foil if the top browns early.
6. Cool in the pan for 15 minutes, then lift onto a rack and cool for 45 minutes more before slicing. Serve plain without icing or extra coconut sprinkled over the top.
7. Keep covered in the refrigerator for up to four days. Let slices stand briefly before serving. Freeze individually wrapped slices for up to two months.

Use dry berries

Surface water can loosen the batter. Pat fresh raspberries gently and fold them in at the end.

Mix only until combined

After adding flour, a spatula is enough. Extended beating can make the baked loaf firmer.

Let the loaf cool before slicing

The fruit pockets are delicate while hot. Cooling makes the slices neater and lets the crumb settle.

FAQs

How many servings does this make?

Makes 10 servings using the pan or equipment listed.

What should I check before serving?

Cool in the pan for 15 minutes, then lift onto a rack and cool for 45 minutes more before slicing. Serve plain without icing or extra coconut sprinkled over the top.

How should I store leftovers?

Keep covered in the refrigerator for up to four days. Let slices stand briefly before serving. Freeze individually wrapped slices for up to two months.