Recipe and Photography by The Headless Baker
Keep calm and go coconuts with this one.
- ½ cup of unsalted butter, softened
- 1 cup of caster sugar
- 1½ cups of all-purpose flour
- 2 eggs
- 1 tsp of baking powder
- ½ tsp of salt (if you are using salted butter, just a pinch of salt will do)
- ½ cup of coconut milk
- ¼ cup of desiccated coconut
- 1 cup of frozen raspberry
- Coconut buttercream frosting
- ¼ cup of unsalted butter, softened
- 2 tbsp of coconut milk
- ¾ cup of soft icing sugar
- ½ tsp of salt
- A handful of fresh raspberries
- A handful of toasted coconut flakes
- Preheat the oven to 180°C fan-forced.
- Cream the butter and sugar until they’re light and fluffy.
- Slowly add the eggs one at a time to the batter.
- Combine the flour, baking powder, salt, desiccated coconut in a bowl. Mix well.
- Add the flour mixture and coconut milk to the batter in three parts, starting and ending with the flour mixture.
- Add in the frozen raspberries.
- Pour batter into a greased loaf pan. Tap the pan on the countertop to release any air trapped within.
- Bake for 50 — 60 minutes. Cool in pan for 15 minutes before removing it completely.
- Allow the loaf to cool completely before frosting.
- To prepare the frosting, cream the butter for a couple of seconds using a hand mixer. Add the icing sugar, salt and coconut milk. Mix until the buttercream is smooth. You can always add more salt to make the frosting savoury. If the buttercream is too soft, add more icing sugar. Otherwise, if it’s too stiff, add more milk to texture it.
- Toast the coconut flakes on low heat till it is golden brown.
- Spread buttercream over the loaf with an offset spatula or a butter knife
- Decorate the cake with fresh raspberries and the toasted coconuts.
This loaf can be kept in an airtight container up to three days in room temperature. Fresh raspberries should be decorated on the same day it’s going to be eaten.