Coconut loaf cake

Name: Coconut loaf cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Ingredients: 75 g butter, melted, plus extra for greasing; 75 g desiccated coconut, plus 1 tbsp; 175 g plain flour; 1 tsp baking powder; 4 British Blacktail Medium Free Range Eggs; 397 g condensed milk; 1 tbsp demerara sugar; raspberries, to serve (optional); crème fraîche, to serve (optional)

Baking doesn’t get simpler than this. It’s lovely when still slightly warm and best eaten on the day you bake it. Once a day old, toast thick slices under the grill, then spread generously with raspberry jam.

4 out of 5 stars(5) Rate this recipe

Vegetarian

Serves10
CourseCake
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling

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75g butter, melted, plus extra for greasing
75g desiccated coconut, plus 1 tbsp
175g plain flour
1 tsp baking powder
4 British Blacktail Medium Free Range Eggs
397g condensed milk
1 tbsp demerara sugar
raspberries, to serve (optional)
crème fraîche, to serve (optional)

Preheat the oven to 170ºC, gas mark 3. Grease a 900g loaf tin, then line it with baking parchment. Combine the 75g desiccated coconut, flour and baking powder in a bowl.
Beat the eggs in another large bowl, then beat in the condensed milk and melted butter until well combined. Fold in the coconut, flour and baking powder mix until well combined.
Pour the mixture into the prepared tin. Combine the sugar and 1 tbsp desiccated coconut and scatter evenly over the top. Bake for 50 minutes-1 hour, or until golden, risen and a skewer inserted into the centre comes out clean. Cover the cake loosely with foil if the top looks ready before the centre is cooked.
Cool in the tin for 15 minutes, then turn onto a wire rack. Cool before slicing, then serve with raspberries and crème fraîche, if liked.

Typical values per serving when made using specific products in recipe