Tuesday, 30 July 2013

Raspberry & Coconut Loaf

Victoria & David, Kate & William, raspberry & coconut .... matches made in heaven, right?

175g softened butter
175g caster sugar
2 eggs
175g plain flour
1 tsp baking powder
pinch of salt
60g desiccated coconut
75ml milk

Buttercream, raspberry jam & desiccated coconut to decorate.

Beat the softened butter & caster sugar until pale and fluffy (yes, this is important).
Add the eggs, one at a time.
Add the flour, coconut, baking powder, salt and milk & beat for a short time until mixed.
Bake in whatever tin you like (I think a loaf looks best), for about 45 minutes on 180oC.

Once the cake is cool, turn out & top with a layer of buttercream, followed by jam & a good sprinkle of desiccated coconut.

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