Hello, fellow food lovers! If you’re in the mood for something fruity, coconutty, and oh-so-delicious, then this Coconut Raspberry Loaf Cake is about to become your new favorite. Adapted from Chef Tom Kerridge’s recipe, this cake has a wonderful combination of bananas, coconut milk, and raspberries. It’s perfect for any occasion, and while it might be on the indulgent side in terms of calories, it’s packed with better-for-you ingredients, making it a treat you can feel good about.
Method
Preheat the oven and prepare the loaf tin
Start by preheating your oven to 190°C (375°F). This ensures the oven is at the perfect temperature by the time your cake is ready to bake. While the oven is heating up, take a loaf tin and line it with parchment paper. This step is crucial as it helps to prevent the cake from sticking to the tin and makes for easy removal once baked.
Mash the bananas and mix the wet ingredients
In a large mixing bowl, take your two ripe bananas and mash them thoroughly using a fork or potato masher. The riper the bananas, the easier they mash and the sweeter the flavor of your cake. Once mashed, add 250ml of coconut milk, 1/2 teaspoon of vanilla essence, and 150g of sugar (golden caster or coconut sugar). If you like a little extra zing, you can add a small squeeze of lemon juice. Stir everything together until well combined and smooth.
Add dry ingredients and mix
Now, it’s time to add the dry ingredients. To the banana mixture, add 200g of self-raising flour, 1 teaspoon of baking powder, and 100g of desiccated coconut. Stir the ingredients together using a wooden spoon or spatula, mixing until everything is fully combined into a smooth batter. Be careful not to overmix at this point, as you want to keep the texture light and fluffy.
Fold in the raspberries
Gently fold in half of the fresh raspberries into the batter. Use a spatula and take care not to crush the berries too much, as you want to keep those delicious raspberry pockets intact. These fresh bursts of raspberry will add lovely fruity sweetness throughout the cake. Once the raspberries are folded in, you’ll have a beautiful mixture ready for baking.
Bake the cake
Pour the batter into the prepared loaf tin, spreading it out evenly. Place the tin in the preheated oven and bake for about 40 minutes. Check the cake after 35 minutes using a skewer or toothpick inserted into the center—if it comes out clean, the cake is ready. If not, continue baking for a few more minutes, checking every few minutes to prevent over-baking. Once done, remove the tin from the oven and let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the raspberry icing and decorate
While the cake is cooling, it’s time to make the raspberry icing. In a small bowl, mash a few of the remaining raspberries until smooth. Then, mix in 80g of icing sugar until you have a smooth, thick icing. Once the cake has cooled, drizzle the raspberry icing over the top, allowing it to create a lovely glaze. To finish off, top the cake with the remaining fresh raspberries and a sprinkle of desiccated coconut for extra texture and flavor.
Necessary Tools
- Loaf tin
- Parchment paper
- Mixing bowls
- Wooden spoon or spatula
- Fork or potato masher
- Small bowl for icing
- Knife for cutting
Coconut Raspberry Loaf Cake A Delightful Treat for Any Occasion
Cuisine: AmericanDifficulty: Easy10
servings10
minutes40
minutes50
minutesIngredients
2 large ripe bananas
200g self-raising flour
250ml coconut milk
150g golden caster (or coconut) sugar
1/2 tsp vanilla essence
1 tsp baking powder
100g desiccated coconut
300g raspberries
Directions
- Preheat the oven to 190°C (375°F) and line a loaf tin with parchment paper to ensure your cake comes out easily.
- Mash the bananas in a bowl using a fork. Add the coconut milk, vanilla essence, sugar, and a bit of lemon juice (if you like) and mix until everything is well combined.
- Add the dry ingredients. Mix in the self-raising flour, baking powder, and desiccated coconut. Stir until everything forms a batter.
- Add the raspberries. Gently fold in half of the raspberries. Be careful not to crush them too much, as we want those bursts of raspberry goodness to stay intact.
- Pour the batter into your loaf tin and spread it evenly. Bake in the oven for about 40 minutes, or until a skewer comes out clean when poked into the center. Once done, remove it from the oven and let it cool.
- Make the raspberry icing In a small bowl, mash a few of the remaining raspberries and mix with 80g icing sugar to create a smooth icing. Drizzle it over the cooled cake, then top with the rest of the fresh raspberries and a sprinkle of desiccated coconut for that perfect finishing touch.
Notes
- Bananas Make sure your bananas are ripe; the riper, the sweeter and smoother your batter will be.
- Raspberries Be gentle when folding in the raspberries—overmixing could cause them to break and turn your batter pink.
- Baking time: Every oven is different, so start checking the cake after 35 minutes. If it’s browning too fast, cover it with foil to prevent it from burning.
Serving Suggestions
- Enjoy a slice of this Coconut Raspberry Loaf Cake with a cup of tea or coffee for an afternoon treat.
- Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- It also makes a wonderful breakfast for a sweet start to your day!
Fun Fact
Did you know that coconut is packed with fiber and healthy fats? It not only adds a tropical twist to your recipes but also provides several health benefits, from boosting energy to supporting heart health.
Conclusion
This Coconut Raspberry Loaf Cake is a simple yet show-stopping dessert. The flavors of ripe bananas, coconut, and raspberries blend together perfectly, creating a moist, flavorful loaf that everyone will love. Whether you’re baking for a special occasion or just treating yourself, this recipe is sure to be a hit. Enjoy!
