Coconut and raspberry jam loaf cake
This old fashioned coconut and raspberry jam loaf cake couldn't be easier to make - it makes a perfect afternoon treat!
- 3 large eggs
- 6 tbsp milk
- 100 g caster sugar
- 75 g dessicated coconut
- 180 g plain flour
- 2 tsp baking powder
- 100 g very soft butter
- About one third jar raspberry jam
- Dessicated coconut for sprinkling over the top
Preheat the oven to 180C
Butter and line a 2lb loaf tin with baking parchment.
Place all the ingredients apart from the raspberry jam in a large mixing bowl and mix well for 2 minutes until you have a smooth, even batter.
Pour the batter into the lined tin and level the surface. Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven and leave to cool in the tin for 10 minutes before turning out and leaving to cool completely.
When the cake is cold, spread with the raspberry jam and sprinkle with dessicated coconut.