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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgBaking 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.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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
Energy | 1,380kJ/ 330kcals |
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Fat | 16g |
Saturated Fat | 11g |
Carbohydrates | 7g |
Sugars | 25g |
Fibre | 1.5g |
Protein | 7.9g |
Salt | 0.4g |
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£1.90Price per unit
£7.60/kg0 added
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Quantity of Waitrose Desiccated Coconut in trolley 0
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£1.90Price per unit
76p/100g0 added
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Quantity of Essential Plain White Flour in trolley 0
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85pPrice per unit
56.7p/kg0 added
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£1.30Price per unit
£8.13/kg0 added
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£1.75Price per unit
29.2p each0 added
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£1.15Price per unit
29p/100g0 added
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£1.75Price per unit
£3.50/kg0 added
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£3.70Price per unit
£16.45/kg0 added
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£1.20Price per unit
40p/100ml