After one of my colleagues bought a delicious banana and raisin loaf into work last week, I’ve found it hard getting loaves off my mind.
I think sometimes they get a bit overlooked in favour of fancier cakes piled high with icing, or cupcakes and bars that come in convenient bite size pieces – but that’s a shame as boring shape doesn’t at all mean boring taste!
I first made this loaf a few months ago, as a thank-you present for my aunt and uncle for letting me stay at their house. Unfortunately I didn’t get to try any then, so I knew I’d make it again at some point.
It’s adapted from a Levi Roots recipe for a simple coconut loaf, but with a handful of raspberrries thrown in to make it even more delicious.
The original is my go-to for a basic coconut sponge, as the addition of lime really makes it taste tropical and delicious, and the texture is perfect.
Make this cake!!
Coconut and raspberry loaf cake (adapted from a Levi Roots recipe):
- 175g butter
- 175g caster sugar
- 3 eggs
- zest and juice of 2 limes
- 50g desiccated coconut
- 175g self raising flour
- 1tsp baking powder
- 200g raspberries