I made his with my lovely friend Georgi (we met at work but both recently quit hehe) it’s a fairly cheap recipe and could be made vegan by replacing the eggs with a substitute.
It’s quite dense and warming but it’s got lovely fresh raspberries which make me look forward to the summer (something we all need during a rainy British February) Its a really easy recipe but it takes a little prep time! We used this recipe from The Kitchen Alchemist.
- In a mixing bowl combine the desiccated coconut and coconut milk, then leave for an hour covered.
- Preheat your oven to 170°C (fan oven).
- Line a loaf tin measuring around 10cm x 20cm, grease with coconut oil, then lay a 2 to 3inch wide sheet of baking paper across the middle and up and out of the sides — this is to lift the cake out with later.
- To the coconut mixture, add the sugar, egg and vanilla and stir in with a metal spoon. Then sift over the flour and stir in, and finally fold in the frozen raspberries, the mixture will be thick, almost porridge-like.
- Spoon the mixture into the loaf tin and place into the centre of the preheated oven for 1 hour 15 minutes, or until a knife inserted into the centre comes out clean. Leave the cake in its tin for 5 minutes, then run a knife around the edge to loosen it and carefully lift it out using the baking paper, and let it cool completely on a wire rack.
- Once it’s completely cold, heat the raspberry jam and water in a small pan and cook for around 10 minutes, then brush the jam over the top of the loaf and scatter with more desiccated coconut. Apply some more of the hot jam glaze to the centre of the loaf and add the fresh raspberries to it. Dust the raspberries with a little icing sugar and serve.
Our baking didn’t exactly go as planned, I think we maybe didn’t add as much coconut milk as we needed and we accidentally read the ingredients wrong and added 130g of fresh raspberries instead of 130g frozen so our cake ended up a little bit dryer than I think its supposed to be! We did, however, mix things up a little and added the jam glaze while the cake was still warm and poked holes in it so the jam permeated through the loaf and it was a great idea! Thankfully it looked so pretty, I’ve never made something that actually looked like it was supposed to!