Loafing around to bake a super easy cake
ASUPER easy cake to make – just one bowl and spoon, and no whisking required. It is really yummy. Store in air-tight container in the fridge after day one.
Raspberry coconut loaf
INGREDIENTS: Cake – 140g desiccated coconut, 220g self-raising flour, 300g caster sugar, 375ml of milk, 1½ cups of frozen raspberries. Icing – 100g icing sugar, 6 frozen raspberries, defrosted, juice of half a lemon (until the right consistency – may not need it), ½ cup shredded coconut, toasted. METHOD: Cake – preheat oven to 180 degrees and grease with spray oil your 21cm x 11cm loaf tin and line with baking paper. In a mixing bowl, place all ingredients and mix with a wooden spoon until a smooth batter forms.
Pour the batter into the loaf tin and bake for one hour. Test by inserting a skewer into the centre and if it comes out clean it is done. Remove from oven and allow to sit in cake tin for five minutes before turning out onto a wire rack to cool.
Icing – place your defrosted raspberries into a sieve with another bowl underneath.
With a spoon, press down and catch the juices, place these juices into another small bowl with the icing sugar. Discard the seeds from the sieve. Add a little lemon juice to the icing sugar if it’s still to thick.
This will make the icing a little more runny. Stir with spoon. Drizzle over cake once cooled and allow to dribble down the sides, then top with some toasted shredded coconut.
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