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A coconut and raspberry jam loaf cake on a wire rack, with a jar of raspberry jam in the background

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!
Course Dessert
Cuisine British
Keyword coconut and raspberry jam loaf cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Nickki Thompson


  • 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.