Raspberry and Coconut Loaf Cake

This is the easiest and most delicious coconut loaf cake I’ve ever tried! It is a crumbly, flavorful, and moist raspberry loaf. An absolute favorite among loaf cake recipes. It’s a perfect cake for coconut lovers. Usually, I prepare it for parties or celebrations.

Everyone likes it; only the crumbs remain on the plate after the party. Coconut loaf cake just melts in your mouth.

If you are looking for a recipe for pound cake loaf, this easy coconut loaf cake is a great option, with its rich flavor and amazing looks.  Give it a try, and if you like loaf cakes, take a look at these other amazing recipes: Best Ever Cream Cheese Cranberry Loaf, Deliciously Moist Banana Bread Recipe, Easy Dutch Apple Bread, and Homemade Cinnamon Swirl Bread.

How To Make Raspberry and Coconut Loaf Cake?

Preheat the oven to 350F.

1. In a mixing bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy.
2. Add eggs, one at a time. Beat after each addition until combined. Stir in the milk, add the flour, baking powder, and salt.
3. Mix until just combined. Finally, stir in the desiccated coconut.
4. Grease a loaf pan with non-stick cooking spray and line it with parchment paper. Transfer half of the batter to the pan. Spoon raspberry jam on top. Spread evenly. Pour the remaining batter on top of the jam, cover with aluminum foil, and bake for 30 minutes.
5. Check the readiness of the coconut loaf cake using a toothpick inserted in the center.
6. Prepare the icing. In a small bowl, whisk together lime juice and icing sugar. Stir in the raspberry jam. You can add more lime juice or water if your icing is too thick.
7. When the coconut loaf cake has cooled, cover it with raspberry icing and sprinkle it with desiccated coconut. Slice and serve!

Can You Freeze Them?

Yes, this raspberry loaf cake freezes well. Let the cake cool completely, then wrap the whole loaf or leftover slices with plastic wrap or aluminum foil. If the cake is already frosted, I recommend placing it in the freezer on a baking sheet until it hardens before wrapping it with plastic or foil.

Recipe Variations:

You can easily add a more tropical flavor to this coconut loaf cake by:

• Using demerara sugar instead of granulated sugar;
• Adding 1 tbsp lime zest to the batter;
• Adding coconut milk instead of milk.
• Use shredded coconut instead of desiccated coconut

Storage Instructions

Store in an airtight container for up to 5 days in the refrigerator, or store tightly wrapped with plastic wrap or aluminum foil for 3-4 months in the freezer.

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Raspberry and Coconut Loaf Cake

Yield: Serving: 10

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

The easiest and the most delicious coconut loaf cake I've ever tried! It is a crumbly, flavorful, and moist raspberry loaf

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Ingredients

For the coconut loaf cake:

• - ¾ cup unsalted butter softened;
• - ¾ cup granulated sugar;
• - 1 tsp vanilla extract;
• - 3 large eggs, room temperature;
• - 2 cups plain flour;
• - 1 tsp baking powder;
• - pinch of salt;
• - 1 cup desiccated coconut (you can use shredded coconut)
• - 4 tbsp milk
• - 2 tbsp raspberry jam

For the icing:

• - 6 tbsp raspberry jam;
• - ⅔ cup icing sugar;
• - 2 tsp lime juice;
• - 2 tbsp desiccated coconut.

Instructions

1. Preheat the oven to 350F. Grease a loaf pan with non-stick cooking spray and line it with parchment paper. Leave some paper hanging on two sides, it will help to remove the cake.
2. In a mixing bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy.
3. Add eggs, one at a time. Beat after each addition until combined. Stir in the milk and add the flour, baking powder, and salt. Mix until just combined. Finally, stir in the desiccated coconut.
4. Transfer half of the batter to the prepared pan. Spoon raspberry jam on top. Spread evenly. Pour the remaining batter over the jam.
5. Bake for 30 minutes at 350F. Then, cover with aluminum foil and bake for an additional 25-30 minutes or until ready. Check the readiness of the coconut loaf cake using a toothpick inserted in the center, if it comes out clean - the cake is ready.
6. Remove from the oven and let cool to room temperature.
7. Prepare the icing. In a small bowl, whisk together the lime juice and icing sugar. Stir in the raspberry jam. You can add more lime juice or water if your icing is too thick.
8. When the coconut loaf cake has cooled, cover it with raspberry icing and sprinkle it with desiccated coconut. Slice and serve!

Nutrition Information:

Amount Per Serving: Calories: 357Total Fat: 15gCarbohydrates: 51.4gProtein: 5.2g

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