It’s happened again and I’m not even sorry. I’ve rekindled my love for a loaf cake. I tell you what my pound land loaf tin is probably the most used baking utensil in my kitchen. There is just something so delicious about a loaf and this one is so easy to make there wasn’t really an excuse.
I baked this to take on our picnic. No picnic is complete without cake and this fitted the bill nicely. It traveled well too which is a plus, nothing worse than spending time making a cake look pretty to find it’s fallen to pieces on the journey.
My favourite thing about this cake other than the fact it’s a loaf? The icing. It is made from jam, icing sugar and a little splash of water. That’s it. The pastel pink is just so beautiful and the colour is all natural. So I guess you’ll want the recipe then? Scroll down.
Adapted from Co-op magazine.
You will need:
for the cake
150g unsalted butter
150g caster sugar
2 tsp of vanilla extract
3 medium free range eggs
250g self raising flour, sieved
100g desiccated coconut.
4tbsp semi skimmed milk
6tbsp of strawberry jam
for the icing
80g icing sugar
2tsp strawberry jam
2tsp of cold water
for the topping
a sprinkling of desiccated coconut
Preheat your oven to 180ºC/Gas 4. Grease and line your loaf tin with baking paper.
Beat together the butter, sugar and vanilla until fluffy. I find using a hand mixer works best for this but you can do it by hand.
Beat in an egg and a little of the sieved flour. Do this for the remaining eggs.
Fold in the coconut, remaining flour and milk until combined.
Spoon three quarters of the mixture into your tin. Dollop the jam over the top. This can be done randomly, don’t worry about being neat. Spoon the rest of the mixture over the top.
Place the cake in the oven and bake for 35 minutes.
After 35 minutes cover with baking paper and return to the oven for a further 20-25 minutes until cooked and golden brown. Use a skewer to check that the middle is cooked.
Leave to cool completely.
Mix together all the icing ingredients and spoon over the top of the cake letting some of the icing drip down the sides. Sprinkle the coconut on top of the cake.