70 minutes
Immerse yourself in the flavors of the tropics with this simple yet sumptuous coconut loaf cake. Perfectly moist and delightfully sweet, this cake is made with staple pantry items and pairs splendidly with your afternoon tea or coffee.
Unsalted Butter, cut into small pieces, plus extra for greasing
0 oz
Self-Raising Flour
0 oz
0 oz
Desiccated Coconut, plus extra for sprinkling
0 oz
Large Eggs, lightly beaten
each
tablespoons
1. Preheat the Oven
Begin by preheating your oven to 160°C (320°F for conventional; 140°C/284°F for fan-assisted ovens; Gas Mark 3). Grease a 900g loaf pan and line it with parchment paper to ensure easy removal of the cake once baked.
2. Create the Mixture
Into a large mixing bowl, sift the self-raising flour and a pinch of salt. Using your fingertips, work the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the demerara sugar and desiccated coconut, blending evenly. Add in the lightly beaten eggs and milk, and stir until the mixture achieves a soft dropping consistency.
3. Fill and Smooth
Transfer the cake mixture into your prepared loaf tin. With a palette knife or the back of a spoon, gently smooth the surface.
4. First Bake
Place the tin in the center of your preheated oven and bake for 30 minutes.
5. Add a Coconut Topping
Carefully remove the cake from the oven. Sprinkle the surface with an additional layer of desiccated coconut for a textured, golden finish.
6. Second Bake
Return the cake to the oven for a further 20 to 25 minutes. The cake is done when it has risen, the surface is a golden hue, and a skewer inserted into the center comes out clean.
7. Rest and Cool
Allow the cake to cool slightly within the tin. Afterwards, gently turn it out onto a wire rack to cool completely.
Replace coconut with mashed ripe bananas for a classic banana bread. Add walnuts or chocolate chips for additional texture and flavor.
Add chocolate chips or chunks to the basic recipe, and consider replacing some sugar with brown sugar for a deeper flavor.
Fold in a ribbon of fruit puree, such as mango, passion fruit, or guava, into the batter before baking. This will create a beautiful swirl and infuse the loaf with a burst of fruity flavor that's naturally tropical.
Mix in pumpkin purée and a blend of autumnal spices like cinnamon, nutmeg, and cloves for a seasonal treat.
Use lemon zest and juice in place of tropical flavors, and mix in poppy seeds for a tangy, crunchy loaf.
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