Coconut Loaf Cake

It’s at that time of the year where I’m trying to use up all the random ingredients in my cupboard rather than buying more…and I just so happened to have had half a packet of desiccated coconut knocking about, so here we go.  Also I apologise for the lack of photos. I must have been having a moment today when I was baking because it was only just before I poured the mixture into the tin that I remembered I needed photo evidence! Luckily for you lot it’s a ridiculously easy method so I think you’ll live.

Ingredients

200g self-raising flour

Pinch of salt

2 tsps of baking powder

100g butter

100g caster sugar

50g of desiccated coconut (plus extra for decoration)

Zest of half a lime

1 egg

125ml milk

1 tsp vanilla extract

Preheat the oven to 180⁰C/ Gas Mark 4. Prepare a loaf tin lined with greaseproof paper.

Combine all the ingredients except for the coconut into a large mixing bowl using an electric whisk. When the mixture is smooth add the coconut and combine using a wooden spoon or spatula.

Pour the mixture into your prepared tin and bake for 40 minutes or until a knife comes out clean when you stick it in the middle.

I also had leftover jam from the boob cakes so I cut the cake in half and filled the middle with jam. I then made some buttercream icing and slapped that on top with a sprinkling of coconut. It’s quite a crumbly mixture so I suggest eating it with a fork and a big ole mug of tea!

P.S. Bit of a plug here but I’m currently the food correspondent for my university’s newspaper The Galleon

so if you fancy following me on that then look right here.