Raspberry and Coconut Loaf

A perfect cake for any picnic or tea, this raspberry and coconut cake is a treat for all,
100% Vegan Friendly

 

Serves: Around 10 (chubby finger slices)
Time: Around 3 hours, including cooking time!

Ingredients

175g desiccated coconut (not sweetened shredded coconut)
330ml full fat coconut milk (Canned is ok)
175g desiccated coconut (shredded coconut, unsweetened)
200g caster sugar
1.5 eggs, beaten (1 banana for vegans)
230g self raising flour
130g whole frozen raspberries (or your favourite berry)
2 tsp vanilla extract
1 tbsp coconut oil (for greasing, spray is ok)
3 tbsp seedless raspberry jam (or your favourite jam)
1 tbsp water
a small handful desiccated coconut for decoration
A handful of fresh raspberries for decoration
Icing sugar for dusting (optional, it will make it nice)

Method

1. So the first step you need to do is to get a mixing bowl and combine the desiccated coconut with coconut milk, then leave for  45-60mins covered, the longer usually better it allows for the flavours to infuse with each other.

2. Start preheating your oven to temperature of 175°C (fan oven).

3. Now we need to line our loaf tin using the baking/parchment paper. I personally used a tin 10 x 20cm, to keep it nice and vegan remember to grease with coconut oil, once the tin is lined, after lining I would recommend having two 2″ strips  of baking paper in a cross, it will make it so much easier when you want to remove the cake from the tin once it is baked.

4. Back to the coconut mixture, resume by adding sugar, egg and vanilla and stir in with a metal spoon (wooden will get to stuck with the mix). Then sift over the flour and stir in, and finally fold in the frozen raspberries, your cake mix will resemble a thick porridge like consistency once combined.

5. Spoon the mixture to your cake loaf tin, then place it into the centre of the preheated oven for 1 hour 20 minutes, before you take it out of the even stick in a knife and see it comes out clean. Let the cake cool down in the tin for for around 5 minutes, then using butter knife and go around the edge of the to loosen it slightly, then you can start carefully lifting it out of the tin, before you can start decorating let it cool down on a wire rack.

6. Once your cake has completely cooled down, start heating  your jam and water in a small pan and cook for around 5 minutes, then brush the jam on your cake and scatter the desiccated coconut over. Apply some more of the hot jam glaze and top the cake with fresh raspberries. Dust the raspberries with a little icing sugar and serve.

 

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