Jammy Coconut Loaf Cake!

• porcje: 10 servings
• czas aktywny: 10 minutes
• całkowity czas: 3 hours

Składniki

200 g unsalted butter

200 g caster sugar

200 g self raising flour

4 medium eggs

75 g desiccated coconut

200 g raspberry jam

25 g desiccated coconut

Wskazówki

For the Cake

Preheat the oven to 180ºC/160ºC Fan, and line your 2lb loaf tin with parchment paper!

Beat together the unsalted butter or baking spread and the caster sugar until light and fluffy.

Add in the self raising flour, eggs and desiccated coconut and beat again until smooth and combined.

Pour the mix into the tin, and bake the cake in the oven for 50-55+ minutes! Test the cake with a skewer (and also listen for a bubbling/crackling sound as this noise means its not finished baking)

Leave the cake to cool in the tin.

For the Decoration

Once the cake has cooled fully, carefully spread the jam on the top of the cake.

Sprinkle on the desiccated coconut and enjoy!

Wartości Odżywcze

• Kalorie: 440 kcal
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 17 g
• Tłuszcz Trans: 1 g
• Cholesterol: 108 mg
• Sód: 38 mg
• Węglowodany Całkowite: 51 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 31 g
• Białko: 6 g