Raspberry and Coconut Loaf
Tropical from coconut. Fresh and tart from Raspberry. This Raspberry and Coconut Loaf makes you feel like summer might actually be on it's way. And uses no artificial colours.
It can be a little tricky getting coconut flavour into a cake, because it’s really quite subtle. However, using coconut milk is key. It’s not only filled with delicious coconut flavour, it adds a wonderful moisture to a cake.
This loaf cake is quite a sturdy cake, but its not at all dense. It’s moist, and luxurious, and it’s got added freeze dried raspberries to cut through the richness with a tart brightness.
The glaze has no artificial colouring in it. The beautiful colour comes from the freeze dried raspberries which also gives it a lovely zingy taste. I used freeze dried raspberries from Honeyberry, but you can also often get them from supermarkets in the baking aisle.
There are notes on ingredients after the recipe.
Coming soon on Recipes from The Cake Shed and The Baking Club:
Coconut and Raspberry Loaf
Makes 1 x 2lb Loaf
Keep reading with a 7-day free trial
Subscribe to Recipes from The Cake Shed to keep reading this post and get 7 days of free access to the full post archives.