Jam & Coconut Loaf Cake
Servings: 10
Calories: 362kcal
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A Jam & Coconut Loaf Cake recipe, wonderful Old School flavours transferred into a delicious & easy Loaf Cake
Equipment
- 2llb Loaf Tin
Ingredients
- 175 g Butter Softened
- 175 g Caster Sugar
- 3 Medium Eggs Free-Range
- 175 g Self-Raising Flour
- 1 teaspoon Baking Powder level teaspoon
- 75 g Dessicated Coconut
- 2 tablespoons Semi-Skimmed Milk
- Topping
- 150 g Raspberry Jam I use seedless
- 20 g Desiccated Coconut
Instructions
- Preheat your oven to 180C / 160C Fan / Gas4 / 350F
- Line and grease a 2llb loaf tin. Or use a loaf liner
- In a mixing bowl cream your softened butter and caster sugar until light & fluffy. You can use a stand mixer here too
- Add your eggs, self-raising flour, baking powder and desiccated coconut and beat until combined
- Next add 2 tablespoons milk to slacked the mix
- Spoon your batter into your loaf tin and bake for 55 minutes in the centre of your preheated oven. Check after 50 minutes. The cake should be firm to touch and golden brown. You can use a skewer to check if it's baked and it will come out clean if it's ready!
- Remove from the oven & leave your loaf cake to cool in the tin
- Once totally cold, remove from the tin. Spoon over your raspberry jam and smooth with a spoon so the entire top is covered
- Sprinkle the jam with desiccated coconut. Serve - it's delicious!!
Notes
*** Nutritional information is approximate and intended as a guide
Nutrition
Nutrition Facts
Jam & Coconut Loaf Cake
Amount per Serving
Calories
362
% Daily Value*
Fat
19
g
29
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
87
mg
29
%
Sodium
207
mg
9
%
Potassium
90
mg
3
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
4
g
8
%
Vitamin A
512
IU
10
%
Vitamin C
1
mg
1
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.