Raspberry and coconut loaf cake
This beautiful tea cake boasts a wonderful deep-purple hue and is wonderfully moist. It's great for afternoon tea, gatherings and events. So incredibly easy that you don't need an excuse to make it.
Servings: 8
Ingredients
- 135 g dessicated coconut
- 380 ml milk
- 200 g frozen raspberries fresh can also be used
- 300 g caster sugar
- 220 g self-raising flour
- ½ cup shredded coconut toasted
For the icing
- 5 raspberries pressed through a sieve to extract the juice
- 100 g icing sugar
- 2 tsp boiling water
Instructions
- Preheat the oven to 180°C or 160°C for fan forcedGrease and line a loaf tin approximately 21cm X 11cm
- Place the coconut, milk, raspberries, sugar and flour in a large bowl and mix with a wooden spoon or a spatula until you have a smooth batter.
- Pour the batter into the prepared tin and bake in the centre shelf of the oven for 1 hour or until a skewer inserted in the centre comes out clean.
- Rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
For the icing
- Combine the juice from the 5 sieved raspberries together with the icing sugar and boiling water. You may need to add some more water until you have achieved the desired runny consistency.
- Drizzle the icing over the cooled cake and top with the toasted coconut.