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Coconut loaf cake

Cake on board with slice cut

Coconut loaf cake

Name: Coconut loaf cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 115g butter cut into small pieces, plus extra for greasing; 225g self-raising flour; 115g demerara sugar; 100g desiccated coconut plus extra for sprinkling; 2 large eggs lightly beaten; 4 tbsp milk

Member recipe by Charley Melon

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Serves 6

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.2 out of 5.127 ratingsRate

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This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

115g butter

cut into small pieces, plus extra for greasing
225g self-raising flour
115g demerara sugar
100g desiccated coconut

plus extra for sprinkling
2 large eggs

lightly beaten
4 tbsp milk

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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.

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A star rating of 4.2 out of 5.127 ratings

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