Name: Coconut and raspberry loaf
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 10
Cuisine: British
Ingredients: 175g salted butter softened; 175g golden caster sugar; 3 eggs; 175g self-raising flour; 100g desiccated coconut; 2 tbsp milk; 125g raspberries; 4 tbsp seedless raspberry jam; 2 tbsp desiccated coconut; raspberries to decorate

A raspberry loaf cake with berries on top and one slice taken out of it

175g salted butter
softened
175g golden caster sugar
3 eggs
175g self-raising flour
100g desiccated coconut
2 tbsp milk
125g raspberries

TOPPING

4 tbsp seedless raspberry jam
2 tbsp desiccated coconut
raspberries
to decorate

Method

step 1
Butter and line a 900g loaf tin with baking paper. Heat the oven to 180C/160C fan/gas 4.
step 2
Beat the butter and sugar in a bowl until pale, light and fluffy. Beat in the eggs one by one, adding a tablespoon of flour each time to stop it curdling. Fold in the remaining flour, coconut and milk, then fold in the raspberries.
step 3
Spoon into the tin and level, then bake for 1 hr 5 mins until risen and golden. Cool in the tin.
step 4
To finish, spread with the jam and sprinkle over a layer of desiccated coconut. Add some raspberries to finish.