Maple Raspberry and Coconut Loaf Cake Recipe
Light, moist, and full of flavour, this Maple Raspberry and Coconut Loaf Cake is a delightful bake that’s perfect for breakfast, snacking, or afternoon tea. It pairs beautifully served with a maple ricotta topping. Makes 1 loaf.
Ingredients
- 175g unsalted butter, softened
- 100g caster sugar
- 2 tsp vanilla extract
- 3 free-range eggs
- 100g Pure Maple Syrup, Dark Robust
- 175g self-raising flour (plus 1 tsp)
- 75g desiccated coconut
- 175g raspberries
For the topping
- 1 small tub ricotta cheese
- 3 to 4 tbsp Pure Maple Syrup, Dark Robust
- 2 tbsp flaked coconut
- 25g raspberries
Instructions
- Pop 175g raspberries in the freezer while you prep everything else.
- Preheat the oven to 190°C/170°C fan/Gas Mark 5. Line a 2lb loaf tin with non-stick baking paper or parchment.
- Cream the butter, sugar and vanilla together using an electric hand whisk until pale and fluffy.
- Mix the eggs and maple syrup together in a jug, using a fork. Gradually add the egg mixture to the butter and sugar, beating briefly, then adding a spoonful of the flour after each addition.
- Fold in the coconut and the rest of the flour into the cake mixture.
- Take the raspberries out of the freezer and toss in the teaspoon of extra flour, then very gently fold through the mixture.
- Spoon into the tin and smooth over the top.
- Bake for 50 minutes to an hour, turning halfway through cooking. Check it’s cooked by inserting a wooden cocktail stick or skewer into the middle. If it comes out clean rather than covered in cake mixture, it’s ready. Cool in the tin for 15 minutes, then lift onto a wire rack to cool completely.
- Prick all over the top of