With ribbons of raspberry and a soft, fluffy coconut flavour, this coconut and raspberry cake is perfect for morning or afternoon tea. The crunchy streusel topping takes this buttery loaf cake will be love at first bite.
For best results, always weigh ingredients where a weight is provided
Equipment
8x4 inch loaf tin
electric beater or stand mixer
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.
FOR THE CAKE
In a bowl, combine the flour, desiccated coconut, baking powder and salt. Whisk it well to combine.
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).
Add the eggs, one at a time and beat until smooth and combined.
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.
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.
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.
Once cooled, mix together the icing sugar and coconut milk and drizzle the icing over the top. Scatter over coconut flakes.
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).
All ovens vary - check for doneness 8-10 minutes before the recipe suggests.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.