Raspberry Coconut Loaf Cake (Print version)
Desiccated coconut adds a tender texture to a buttery loaf studded with raspberries.
# Ingredients:
Ingredients
01 -
180 g all-purpose flour
02 -
60 g unsweetened desiccated coconut
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
120 g softened butter
06 -
130 g granulated sugar
07 -
2 large eggs
08 -
120 ml milk
09 -
1 tsp vanilla extract
10 -
150 g fresh raspberries
# Instructions:
01 -
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.
02 -
Mix flour, coconut, baking powder and salt in a bowl. In another bowl, beat butter and sugar for 2–3 minutes until creamy.
03 -
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.
04 -
Gently fold in all raspberries with a spatula, keeping most berries intact. Spoon the thick batter into the lined pan and level gently.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.