Cake on board with slice cut

Prep: 20 mins Cook: 50 mins

Easy

Serves 6

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal498
  • fat29g
  • saturates20g
  • carbs49g
  • sugars21g
  • fibre4g
  • protein8g
  • salt0.8g
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Ingredients

  • 115g butter, cut into small pieces, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g self-raising flour
  • 115g demerara sugar
  • 100g desiccated coconut, plus extra for sprinkling
  • 2 large eggs, lightly beaten
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.

  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.

  3. Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.

  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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