Coconut and Raspberry Loaf Cake

This bake is perfect for summer: it’s light, fruity and also super pretty! Tastes equally as nice either as a snack or dessert served with cream/ice cream. It’s also incredibly easy and quick to make 🥥

Ingredients

• 220g dairy free butter

• 220g caster sugar

• 220g self raising flour (plus extra to coat the raspberries)

• 4 eggs

• 1 tablespoon vanilla

• 100g raspberries (chopped into halves)

• 100g desiccated coconut (plus extra for the topping)

• 50g icing sugar

Method

• Preheat the oven to 180 degrees (fan)

• Whisk the butter and sugar together until light and fluffy

• Add in the eggs to the mixture then whisk again

• Gently fold in the 220g flour

• Put 3 tablespoons of flour into a separate bowl and use this to coat the raspberries

• When fully coated in flour, add the raspberries into the cake mix

• Add the desiccated coconut in and stir well

• Bake for 45-50 minutes (you might need to cover the top with tinfoil around 30-40 minutes in to prevent the top from burning)

• When baked, place the cake on a wire rack to cool completely

• Make your icing by mixing 1-2 tablespoons of water in with the icing (the less water you use, the thicker the icing will be)

• When the cake is completely cooled, drizzle the icing on top

• Scatter a handful of desiccated coconut to finish