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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Comments, questions and tips

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Homegrownveg
11th Feb, 2014
Not used this method before so was a bit unsure but it turned out really well and was lovely and moist.
Sue69
31st Oct, 2013
Beautiful moist cake. Changed recipe slightly by adding quite a lot more milk and a tsp of baking powder. Used the creaming method rather than the rubbing in method and added the extra milk to form a victoria sponge kind of consistency. Made 18 cup cakes and topped with plain icing & toasted coconut.
jowhittjo
26th May, 2013
easy to make
lynndy22
24th Feb, 2013
Please check the imperial to metric conversion on this recipe, as 225g is equal to 8oz, not 6oz. I had to use an extra egg and more milk to get it to soft dropping consistency. I hope its as nice as the one my nan used to make!
lynndy22
24th Feb, 2013
Please check the imperial to metric conversion on this recipe, as 225g is equal to 8oz, not 6oz. I had to use an extra egg and more milk to get it to soft dropping consistency. I hope its as nice as the one my nan used to make!
linda09
22nd Feb, 2013
5.05
I have done this recipe for the last two weeks the first week as the big cake and today as little individual cakes They're Delicious some of the best I've ever made thank you for the recipe
lynnewoodland
6th Feb, 2013
Added extra milk to obtain right consistency but still came out quite dry. Good with custard though!
sparkle300
5th Nov, 2012
Hi I double up this recipe to make 2 cake not sure how it will turn, as it looked a bit dry, I added more milk but did't won to spoil it. Oh well we will have to wait and see how it turns out. happy cooking everyone x
sparkle300
5th Nov, 2012
I've just double the amount to make 2 cake, I hope it will be ok. As it looked a lot like pastry quite dry. tried to add more milk but was worried it would spoil it. Oh well that's life.
rosella_74
6th Oct, 2012
4.05
Delicious its the perfect cake for me because I love coconut! Its not too sweet its just right..thanks for the recipe

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