This coconut cake is another old fashioned recipe that is so easy to make yet so lovely.
This particular recipe is actually the very first cake I ever made. It came from the Hamlyn book of cakes and baking, an extensive baking book that had a picture alongside every recipe. The raspberry jam topping is my nod to the retro school dinner pudding that was a favourite of many, the square slab of sponge covered with jam, coconut and slathered in custard. Birds of course!
Coconut and raspberry jam loaf cake
2 large eggs
6 tbsp milk
100g caster sugar
75g dessicated coconut
175g plain flour
2 tsp baking powder
About one third jar raspberry jam
Dessicated coconut for sprinkling over the top
Preheat the oven to 180C.
Butter and line a loaf tin.
Crack the eggs in a measuring jug and top up with enough milk to make 200ml. Stir in the dessicated coconut and leave for 30 minutes. In a bowl, sieve together the plain flour and baking powder. Rub in the butter with your fingertips until the mixture resembles breadcrumbs, then stir in the sugar. Add the egg mixture and stir everything together until well combined. Pour into the loaf tin and bake for 45-50 minutes or until risen, golden and a skewer inserted in the middle comes out clean.
Leave to cool in the tin for 5 minutes before turning out and leaving to cool completely.
When the cake is cold, spread with the raspberry jam and sprinkle with dessicated coconut.
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