You know how sometime you get the most bizarre cravings for something? Well this happened to me recently, all week I have been craving coconut……I mean really who in their right mind craves coconut???
Well it turns out that I do, so there was only one thing for it – a wickedly lush Coconut Loaf.
Now normally if I am baking with coconut I always pair it with lime. But when I was making my favourite coconut loaf to help cure my craving I went a little mental and decided to throw some raspberry jam into the middle of it. I know, I am just wild!
As much as I love coconut and lime, there is just something about the combo of raspberry and coconut that always makes me super happy. And I can tell you this Coconut and Raspberry Loaf definitely made me happy – mega coconutty, tangy sharp raspberry and sweet sticky icing. It was a perfect tea time treat, and totally hit the spot.
This loaf is super simple, it will only take you about 5 minutes to prepare and it tastes like a coconut filled dream. Next time I get a coconut craving I know for sure what I will be baking.
160g Caster Sugar
1 tsp Vanilla Extract
260g Plain Flour
1 tsp Baking Powder
120g Desiccated Coconut
4 tbsp Milk
6-8 tbsp Raspberry Jam
100g Icing Sugar
1-2 tbsp Water (approx)
1 tbsp Raspberry Jam
Extra Desiccated Coconut for sprinkling
Pre-heat the oven to 180C and line a large loaf tin with baking paper
Step 1 – Beat together the Butter and Sugar until the mixture is light and creamy with a hand held whisk.
Step 2 – Add the eggs one at a time to the butter mixture and lightly beat in.
Step 3 – Add the vanilla extract and fold through the batter using a wooden spoon, before adding the coconut and folding through gently again with a wooden spoon.
Step 4 – Combine the flour and baking powder in a small bowl. Then add couple of spoons of this flour/baking powder to the batter and fold it through, before adding a tablespoon of milk and folding the batter again – repeat this process until the flour and milk is fully combined.
Step 5 – Spoon half the batter into the pre-prepared loaf tin, then lightly spread 6-8 tablespoons of jam, depending on how jammy you want your loaf. Spread the remaining batter over the top.
Step 6 – Place in the pre-heated oven for 30 minutes, then quickly pop some tin foil over the top of the loaf and place it back in the oven for a further 20 minutes. Once baked allow to cool in the loaf tin for a few minutes before placing on a cooling rack to cool completely.
Step 7 – Once cooled prepare your icing sugar – Place your icing sugar in a bowl and add a teaspoon of water at a time into the bowl and mix until you have the desired consistency – I use approx 1-1.5 tablespoons of water. Once you have the right consistency add a tablespoon of jam to the icing and combine it all together before pouring over the loaf and sprinkling with coconut.
Allow the icing sugar to set for an hour or two before slicing and enjoying.