Coconut loaf cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 115g buttercut into small pieces, plus extra for greasing
- 225g self-raising flour
- 115g demerara sugar
- 100g desiccated coconutplus extra for sprinkling
- 2 large eggslightly beaten
- 4 tbsp milk
Nutrition: per serving (6)
- kcal498
- fat29g
- saturates20g
- carbs49g
- sugars21g
- fibre4g
- protein8g
- salt0.8g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
step 2
Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
step 3
Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
step 4
Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.
