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Raspberry & Coconut Loaf

Experience a slice of paradise with this vibrant Raspberry & Coconut Loaf, perfect for afternoon tea or brunch!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Baking, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Loaf Ingredients
  • 200 g self-raising flour
  • 180 g caster sugar
  • 180 g butter, softened
  • 3 pieces eggs
  • 5 g vanilla extract
  • 80 g raspberry jam
  • 40 g desiccated coconut
Raspberry Glaze
  • 120 g icing sugar
  • 30 g raspberry jam
  • 15 ml warm water
  • 20 g desiccated coconut

Method
 

Preparation
  1. Preheat your oven to 170°C (340°F). Grease and line a loaf tin with baking paper.
  2. In a large bowl, beat together the softened butter and caster sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Fold in the self-raising flour and desiccated coconut until combined. Do not overmix.
Baking
  1. Spoon half of the batter into the loaf tin and smooth the surface.
  2. Add the raspberry jam through the center, then gently spread the remaining batter over the top.
  3. Bake for 50–55 minutes or until golden and a skewer inserted into the cake comes out clean.
  4. Leave the loaf in the tin for 10 minutes before transferring to a wire rack to cool fully.
Glazing & Serving
  1. Mix the icing sugar, raspberry jam, and warm water until smooth and drizzle over the cooled loaf.
  2. Sprinkle with desiccated coconut, slice, and enjoy with a hot cup of tea or coffee.

Notes

Keep the loaf in an airtight container at room temperature for about 3 days, or in the fridge for about a week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.