With ribbons of raspberry and a soft, fluffy coconut flavour, this coconut raspberry cake is quick, easy and perfect for afternoon tea.
Ingredients
FOR THE COCONUT CRUMB TOPPING
- 22 g fine desiccated coconut (¼ cup/ ~¾oz)
- 33 g plain flour (all-purp flour) (¼ cup / ~1¼oz)
- 2 tablespoons white granulated sugar (8tsp, notes 1)
- 42 g unsalted butter cold (3 tablespoons)
FOR THE CAKE
- 195 g plain flour (all-purp flour) (1 ½ cups / ~6 ¾oz)
- 90 g fine desiccated coconut (1 cup/ ~3 ¼oz)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 113 g unsalted butter softened (½ cup / 4oz)
- 200 g white granulated sugar (1 cup/ 7oz)
- 3 large eggs
- 1 cup coconut milk (canned) (250ml)
- 1 batch raspberry compote (full batch ~⅔ cup, notes)
THE COCONUT ICING
- 1 ½ tablespoons coconut milk (6tsp, notes 1)
- 1 ½ cups icing sugar (195g / ~6 ¾oz)
- Large coconut flakes for topping
For best results, always weigh ingredients where a weight is provided
Equipment
- 9x4 inch loaf tin
- electric beater or stand mixer
- mixing bowls
Instructions
- Make the raspberry compote, but cook it a few minutes longer so that it's nice and thick and jam-like.
- Preheat the oven to 180C / 350F / 160C fan forced. Grease then line an 8x4 inch loaf tin with baking paper.
- FOR THE COCONUT CRUMB TOPPING:In a medium bowl, combine the ¼ cup desiccated coconut, ¼ cup flour and 2 tablespoons white sugar. Grate the cold butter over the top, then use your fingertips to work it all together until you have a few clumps but no loose flour left.22 g fine desiccated coconut , 33 g plain flour (all-purp flour), 2 tablespoons white granulated sugar, 42 g unsalted butter
- FOR THE CAKE:In a bowl, combine the flour, desiccated coconut, baking powder and salt. Whisk it well to combine.195 g plain flour (all-purp flour), 90 g fine desiccated coconut, 2 teaspoons baking powder, ¼ teaspoon salt
- In a large bowl using an electric beater or in the bowl of a stand mixer with paddle attachment, cream together the butter and sugar until lightened and fluffy, scraping around the bowl regularly (this can take 5-6 minutes).113 g unsalted butter, 200 g white granulated sugar
- Add the eggs, one at a time and beat until smooth and combined.3 large eggs
- Add ⅓ of the flour mixture and mix on low until just combined. Now add ½ of the coconut milk and gently mix in. Repeat 3 more times - flour, milk, flour - mixing only until just combined each time.1 cup coconut milk (canned)
- Pour ½ of the batter into the lined loaf tin and spread out evenly. Now dollop in ½ of the compote all over. Run a knife through to swirl it a little. Repeat again with half the remaining batter, compote and finishing with the remaining batter.1 batch raspberry compote
- Scatter the streusel evenly over the top.
- Bake for around 60 minutes or until a toothpick comes out just clean. Watch it carefully towards the end as loaf cakes can have a tendency to overbake quickly.
- Let the cake cool in the tin for 10 minutes, before using the edges of the baking paper on the long sides to lift it out. Finish cooling on a wire rack.
- THE COCONUT GLAZE:Once cooled, mix together the icing sugar and coconut milk and drizzle the icing over the top. Scatter over coconut flakes.1 ½ tablespoons coconut milk, 1 ½ cups icing sugar, Large coconut flakes for topping
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- You can use jam in place of the compote but just warm it first or add a dash of water to loosen it's consistency first. Note that it will be sweeter and less tangy.
- All ovens vary - check for doneness 8-10 minutes before the recipe suggests.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
