• theheadlessbaker

Gorgeous Raspberry Coconut Loaf


Keep calm and go coconuts with this one!












INGREDIENTS

Main

Unsalted butter, softened | ½ cup, 113g

Caster sugar | 1 cup, 200g

All-purpose flour | 1½ cup, 188g

Eggs | 2 nos

Baking powder | 1 tsp

Salt | ½ tsp (if you are using salted butter, just a pinch of salt will do)

Coconut Milk | ½ cup, 122g

Desiccated coconut | ¼ cup

Frozen raspberry | 1 cup

Coconut Buttercream Frosting

Unsalted butter, softened | ¼ cup, 56.5g


Frosting

Coconut Milk | 2 tbsp

Soft icing sugar | ¾ cup, 95g

Salt | ½ tsp

Fresh raspberries | handful

Toasted coconut flakes | handful


STEPS

· Preheat the oven to 180C, fan setting before measuring out your ingredients.

· Cream the butter and sugar till light and fluffy.

· Add eggs, one at a time to the batter. Low speed.

· Combine flour, baking powder, salt, desiccated coconut in a bowl. Mix well.

· Add the flour mixture and coconut milk to the batter at three parts. Starting and ending with the flour mixture.

· Add in frozen raspberries.

· Pour batter into 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, using a hand mixer, cream butter for a couple of seconds. Then add icing sugar, salt and coconut milk. Mix till the buttercream is smooth. You can always add more salt to make the frosting savoury. If 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 a offset spatula or a butter knife (that's for me! since I don't have a offset spatula at the moment)

· Decorate the cake with fresh raspberries and the toasted coconuts.

*Can be kept air tight container up to 3 days in room temperature for humid countries. Up to a week in cooler countries. Fresh raspberries should be decorated on the same day it is going to be eaten.

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