Raspberry and Coconut Loaf Cake
This delicious raspberry and coconut loaf cake screams AFTERNOON TEA! It’s ridiculously easy to make and boasts a vibrant gorgeous purple hue. Beautiful juicy raspberries make this cake wonderfully moist and It’s finished off with toasted coconut flakes.
So put the kettle on and lets get baking!
It would have to be one of the easiest cakes to make along with orange and poppyseed cake and one bowl banana cake.
I found this cake recipe when I was sifting through a folder with all my old high school food tech recipes. I didn’t ever remember making it but once I tested it I realised why it was chosen for high school cooking. It’s literally one bowl, ingredients go in, mix and bake. Now It’s one of my go to cakes.
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I love baking this cake to bring along to a friends house or a party because it always gets rave reviews. The vibrant colours always catch peoples eye and the toasted coconut on top makes a great finishing touch.
Raspberry and Coconut loaf
This moist Cake uses frozen raspberries but you could also use fresh berries if they are in season. The raspberries can also be substituted for blueberries or mixed berries.
Interestingly there is no egg in this cake so It’s a great for anyone with an egg allergy.
No butter is used in the cake so it makes for a lighter, airy batter and a more guilt free indulgence.
Basically, there are 3 steps to this cake; mixing all the ingredients together to form your batter, preparing the icing and toasting the coconut.
What you will need to make this raspberry and coconut loaf cake
- Desiccated coconut
- Milk
- Frozen raspberries; fresh can also be used.
- Caster sugar
- Self-raising flour
For the icing
- Raspberries
- Icing sugar
- Shaved coconut to serve
The icing
In the theme of the simplest cake ever the icing is also really easy.
The icing is made from blending together the juice from raspberries together with icing sugar and some boiling water until you have the desired runny consistency.
I need to add that the cake will taste equally as good without the icing, you can simply dust it off with some sifted icing sugar and top with the toasted coconut. The icing gives the cake a layer of sweetness but also allows the toasted coconut to sit nicely on top of the cake.
How to make raspberry and coconut loaf
This cake is made in a loaf tin but the recipe also works well in a round 20cm cake tin too.
The best part of this recipe is no mixer is required making clean up really easy.
Simply place all the ingredients in a large bowl and mix well until combined.
Next pour the batter into a lined loaf tin and bake in the centre shelf of the oven for just over an hour.
Transfer the cake onto a wire rack to cool and proceed to making the icing if desired.
The cake is also delicious served without the icing with a spread of butter.
See below for the full recipe.
Storing the loaf cake
This cake will keep in an airtight container or cake storer for up to 5 days.
I really hope you enjoy this beautiful raspberry and coconut cake. It’s ideal for afternoon tea with family and friends but also so easy to make that you really don’t need a reason to bake it.
Let me know if you make this recipe by leaving a comment below. I Love hearing your feedback.
Happy Baking
MFM XX
Tools to make the job easier
The perfect brew for this cake
Afternoon tea won’t be complete without a pot of tea and I recommend the following from T2teas:
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Raspberry and coconut loaf cake
Ingredients
- 135 g dessicated coconut
- 380 ml milk
- 200 g frozen raspberries fresh can also be used
- 300 g caster sugar
- 220 g self-raising flour
- ½ cup shredded coconut toasted
For the icing
- 5 raspberries pressed through a sieve to extract the juice
- 100 g icing sugar
- 2 tsp boiling water
Instructions
- Preheat the oven to 180°C or 160°C for fan forcedGrease and line a loaf tin approximately 21cm X 11cm
- Place the coconut, milk, raspberries, sugar and flour in a large bowl and mix with a wooden spoon or a spatula until you have a smooth batter.
- Pour the batter into the prepared tin and bake in the centre shelf of the oven for 1 hour or until a skewer inserted in the centre comes out clean.
- Rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
For the icing
- Combine the juice from the 5 sieved raspberries together with the icing sugar and boiling water. You may need to add some more water until you have achieved the desired runny consistency.
- Drizzle the icing over the cooled cake and top with the toasted coconut.
Notes
Have you made this recipe? Don’t forget to tag me in your posts @mrsfoodiemumma using the hashtag #mrsfoodiemummaÂ
this looks super delish!
Thank you Marjorie 🙂
you always seem to be coming up with great recipes, and this one is no different!
such a sweet looking and delicious cake.
thanks for sharing!
Thank you!!It’s one of my favourites!
Oh my word this looks amazing! Would all purpose flour be okay to use?
Hi Isabelle, If you use all purpose (plain flour) you need to add 1tbs of baking powder to the batter 🙂