Sometime you really don’t want a grown-up cake, all subtle flavours and frosted in essence of possums-breath …. and kid’s cakes are great fun but taste a bit bland for adults. But this cake, dear reader, has it all – bright pink icing (camp 1950’s meets 8 year old girls Barbie party – check), raspberry jam filling (hit of sweet but not sickly, oooh its my favourite jam Mum – check), loaf shape (easy to slice, easy to make – check).
With a birthday in TheBigForest this week Benjamin our Maker in Chief made this spectacular cake just right for…..everyone! Yah!
Coconut and Raspberry Loaf Cake
Makes: 6 generous slices with a huge amount of calories and 10 rather thin ones
Takes: 25 minutes to make and about an hour to bake
150g unsalted butter
150g gold caster sugar
1 tsp good quality vanilla extract or the seeds of one vanilla pod
3 free-range eggs
250g self-raising flour
100g desiccated coconut
4tbsp semi-skimmed milk
6 tbsp raspberry jam – we used Bonne Maman because we are terribly sophisticated
160g icing sugar
4tsp raspberry jam
4tsp hot water
For the topping:
2tbsp desiccated coconut
1 Preheat the oven to 180 degrees C/160 degrees C for fan ovens/Gas mark 4. Grease a 900g loaf tin or line with non-stick paper. Beat the butter, sugar, vanilla together until fluffy. Beat in the eggs one at a time with a little of the flour.
2 Fold in the coconut, remaining flour and milk. Spoon in ¾ of the cake mix into the tin and top with the jam. Spoon the rest of the cake mix on top.
3 Bake for 35 mins, cover and return to the oven for another 20-25 mins until cooked and just golden.
4 Take out of the tin and leave to cool on a wire rack. Mix together the icing ingredients, drizzle the icing over the cake and sprinkle the coconut on top (but not when it’s sitting on the wire rack as the icing dribbles down the side of the cake).
This recipe originally (surprisingly) came from one of those free magazines you pick up in the supermarket – co-op in this case, however Benjamin has mucked around with the quantities to make it work even better.
This cake is unbelievably amazing with a good Cornish (full fat) ice cream as a pudding
For those of you who love the gossip aspect of Life in TheBigForest those five candles have no significance at all – I’m not five, fifty or five hundred – although sometime I feel five hundred after a day in the garden but that, dear reader, is another story
I usually convert recipes in to imperial for our large American readership (I’m not sure that came out the right way) but I’m pressed for time and might make an error – it definitely says 6 cups of desiccated coconut here in the recipe – see what I mean. Best not to go there.
Right, make this cake and be over the moon!