Raspberry and Coconut Loaf

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As we head into summer I like to incorporate seasonal fruit into my bakes, plus it makes me feel slightly better about eating the cake when it has fruit in… just me?  This is a really easy recipe, which can be done in stages or all at once. Once you have done the recipe a few times you will probably find you can get the loaf in the oven in no time – perfect for when you have little ones, or even if not – saving you time to do things I can only dream of now… like go to the toilet in peace, have a nice long hot shower without frantically checking the baby monitor and turning the shower off to listen for screams or even read a book…anyway… on to the bake!

 

Ingredients:

  • 200g caster sugar
  • 200g unsalted butter, at room temperature
  • 3 large eggs
  • 180g self raising flour
  • 1.5 tsp vanilla essence
  • 1.5tsp baking powder
  • 150g raspberries
  • 80g desiccated coconut
  • 70ml milk (I use semi-skimmed)

For decorating (optional):

  • 3 heaped tblsp icing sugar
  • 2 tblsp water
  • Dried flowers – I used dried rose petals
  • 1/2 tblsp desiccated coconut
  • Handful of raspberries

 

Method:

  • Preheat the oven to 160C Fan/180C conventional
  • Grease and line a loaf tin – mine is 9.5 x 5 inch.
  • Cream the butter and sugar together until pale and fluffy – this may take a while, anything up to 5-6 minutes. I tend to have the mixer going whilst I’m pottering around the kitchen preparing the next ingredients and weighing them out/sifting the flour.
  • Add the eggs and just give a quick mix, so almost just a few pulses of the mixer. Until the eggs are just combined.
  • Sift in the flour and baking powder and mix until well combined.
  • Add in the vanilla essence and milk and mix again until combined.
  • Now stir through the desiccated coconut.
  • Pour the cake mix into the baking tin.
  • Spread the (washed) raspberries evenly over the cake mix, as shown below.

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  • Now gently press them into the mix so they are just submerged into the cake mix. Most of the raspberries still sink to the bottom but I quite like that gooey fruity layer at the bottom.

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  • Bake for approximately 55 minutes, but check from 45 minutes as ovens do differ. Once a skewer inserted into the middle comes out clean, it is ready to come out of the oven.
  • Cool in the tin.
  • Once cooled, remove to a cooling rack or onto whichever plate/dish you will be serving the cake on.
  • To make the icing – simply mix 3 heaped tablespoons of icing sugar with 2 flat tablespoons of water. Mix well and then drizzle over the top of the loaf.
  • I then sprinkled dried rose petals, 1/2 tablespoon of desiccated coconut and a few raspberries on top.

I hope you’ve enjoyed this recipe, if you have don’t forget to comment below or tag me on Instagram #blearyeyedbaker

Carly

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