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
Ingredients
- 115g butter, cut into small pieces, plus extra for greasing
Butter
butt-errButter 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-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Method
Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
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.
Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
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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