Name: Coconut loaf cake
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 115g butter, cut into small pieces, plus extra for greasing -; 225g self-raising flour -; 115g demerara sugar -; 100g desiccated coconut, plus extra for sprinkling -; 2 large eggs, lightly beaten -; 4 tbsp milk -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut loaf cake

1. 115g butter, cut into small pieces, plus extra for greasing -

2. 225g self-raising flour -

3. 115g demerara sugar -

4. 100g desiccated coconut, plus extra for sprinkling -

5. 2 large eggs, lightly beaten -

6. 4 tbsp milk -

How to cook deliciously - Coconut loaf cake

1. Stage

Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.

2. Stage

Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.

3. Stage

Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.

4. Stage

Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.