Скачать или смотреть This Raspberry Coconut Loaf Cake Is Better Than Any Coffee Shop!

There’s something wonderfully comforting about old-school bakes, and this Raspberry & Coconut Loaf Cake is exactly that. A soft, buttery sponge flecked with coconut, topped with a slick of raspberry jam and a cloud of vanilla buttercream, then finished with a good sprinkle of desiccated coconut. Delicious layers that slice perfectly for sharing.

Perfect for afternoon tea, lunchboxes or a weekend bake.

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2lb Loaf Tin - https://amzn.to/3JnTQcd
2lb Loaf Tin Liners - https://amzn.to/4lm65DH
Rectangular Cake Carrier - https://amzn.to/3J6zWmb

Ingredients:-

For the cake
175g unsalted butter, softened
175g caster sugar
3 large eggs, room temperature
1 tsp vanilla extract
200g self-raising flour
50g desiccated coconut
2 tbsp milk (more if needed)
Pinch of fine sea salt

For the topping
2-3 tbsp raspberry jam (seedless or sieved if you prefer no seeds)
50g unsalted butter, softened
100g icing (confectioners’) sugar, sifted
1 tsp vanilla extract
1–2 tbsp milk to adjust consistency
2 tbsp desiccated coconut for scattering

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Direct recipe link , where you can also convert to US measurements on the recipe card.

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