It feels like ages since I’ve done any baking, with the lead up to Christmas I was more concerned about cooking dinner for 14 than baking, and then we went to New York for new years, so this weekend is the first real chance I’ve had.
I decided I wanted to do a cake, and something I haven’t tried before, So I searched Pinterest for some inspiration, and came across this beaut. Its by The Kitchen Alchemist, and its so moist and delicious, and did I mention moist? It also made my whole house smell divine.
It’s ridiculously easy to make, you could even do it without the topping.
- 175g Desiccated Coconut,
- 330ml Full Fat Coconut Milk,
- 225g Caster Sugar,
- 2 Eggs, beaten
- 230g Self Raising Flour
- 130g Frozen Raspberries
- 2tsp Vanilla Extract
- 1tbsp Coconut Oil
- 3tbsp Seedless Raspberry Jam
- 1tbsp Water
- 1tbsp Desiccated Coconut For Finishing
- A Handful Of Raspberries for Finishing
In a mixing bowl combine the desiccated coconut and coconut milk, then leave for an hour covered.
Pre-heat your oven to 170°c (fan oven)
Line a loaf tin with parchment paper and then spread over the coconut oil to stop the cake from sticking.
To the coconut mixture, add the sugar, eggs and vanilla and mix throughly. Then sift over the flour, and stir until just combined. The mixture will be thick.
Pour half of the mixture into the prepared tin, and then dot over half of the raspberries. Finally, add the rest of the mixture, and then push the remaining raspberries into the mixture so they are just poking out.
Cook for about 50mins to 1hr, depending on how hot your oven gets. If the top is beginning to look a little brown, but the middle isn’t done, place some tin foil on top of the cake.
Once cooked, remove the cake from the oven, leave to cool in the tin for 10 minutes and then carefully lift it out using the parchment paper.
Once the cake has cooled completely, heat the raspberry jam and water in a saucepan for about 10 minutes, then pour over the cake, and scatter the desiccated coconut and raspberries on top.