Raspberry & Coconut Loaf Cake — A Proper Homely Classic (Jam, Buttercream & Coconut Topping)
- Total Time: 1 Hour 5 Minutes
- Yield: 12 1x
Description
A cosy Raspberry & Coconut Loaf Cake with a buttery coconut sponge, a slick of raspberry jam, vanilla buttercream and desiccated coconut. Perfect with a cup of tea or coffee. This Raspberry & Coconut Loaf Cake is the kind of old-fashioned bake that still belongs in a modern kitchen…. simple, comforting and proper tasty. A soft, buttery sponge flecked with desiccated coconut is finished with a slick of bright raspberry jam, a layer of vanilla buttercream and a generous dusting of coconut. It slices beautifully for lunchboxes, family tea or a relaxed weekend treat. Easy to make, easy to love and is a little nod to the classic café loafs, but made at home with proper British baking know how.
I am all for coffee shops making a living. However one major chain is at the time of publishing this recipe, charging over £4.00 a slice! I do love their loaf cakes, but it is also a cost effective and enjoyable pursuit to make your own.
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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
Instructions
- Heat the oven to 170°C (150°C fan) / 340°F. Grease and line the loaf tin with baking paper.
- Cream the butter and caster sugar together until pale and fluffy, then the vanilla extract for a couple of minutes with an electric mixer, longer by hand.
- Beat in the eggs one at a time, along with 1/3rd of the flour, gently mixing until used up.
- Fold in the desiccated coconut. Add the milk and mix to a soft dropping consistency — not runny, but not rock-hard either.
- Spoon the batter into the prepared tin and level the top with a spatula. Tap the tin gently on the work surface to settle the batter.
- Bake for 50–60 minutes until the loaf is golden and a skewer comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil for the last 15 minutes.
- Cool in the tin for 10–15 minutes, then lift out using the baking paper and cool completely on a wire rack. Important: the jam and buttercream need a fully cooled cake to set properly.
- Once cool, spread the raspberry jam in an even layer over the top of the loaf (right to the edges).
- For the buttercream: beat the softened butter until smooth, then gradually beat in the icing sugar with the vanilla. Add 1 tbsp milk and check the consistency — add the second tbsp if needed to make a spreadable buttercream.
- Spoon or pipe the buttercream on top of the jam and smooth (or leave a rustic, swirled finish — proper homely). Immediately scatter the desiccated coconut over the buttercream.
- Chill briefly (15–20 minutes) if you want neater slices, then cut with a sharp serrated knife. It keeps well in an airtight loaf container.
Notes
- No jam in the sponge: as requested — the jam sits on top under the buttercream for a clean, layered slice.
- Jam choice: seedless raspberry jam or a smooth raspberry conserve works best for a neat finish. If using homemade jam with seeds, you can pass it through a sieve.
- Toasted coconut: for a nuttier, deeper flavour, lightly toast the desiccated coconut in a dry pan until golden before sprinkling (wait until the buttercream is set to add).
- Make-ahead: you can bake the loaf a day ahead and keep it un-iced in an airtight tin. Ice on the day you plan to serve.
- Freezing: freeze the uniced loaf (wrapped well) for up to 3 months. Defrost fully before adding jam and buttercream.
- Gluten-free option: swap to a 1:1 gluten-free flour blend with raising agent; texture may vary slightly.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Baking
- Method: Oven
- Cuisine: British
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