This week’s Cakes & Bakes fare brings together two of Justin’s favourites; afternoon tea loaf cake and jam & coconut slices. This jelly and coconut loaf cake was bound to be a pleaser!
I used a couple of tablespoons of my mixed fruit jelly and the remainder of a bag of coconut chips that I used to make Dolester Miles’ coconut pecan cake. If you can’t get hold of coconut chips, use a little dessicated coconut.
Of course, this cake has got to be teamed with a pot of tea!
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Jelly and coconut loaf cake
2019-05-29 16:26:30
Serves 8
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
- 200g/7oz unsalted butter, softened, plus extra to grease
- 200g/7oz caster sugar
- 4 medium eggs, beaten
- 2tsp vanilla extract
- 200g/7oz self-raising flour
- ½tsp baking powder
- 200g/7oz berry jelly
- 25g/¾oz coconut chips, toasted
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Instructions
- Preheat oven to 180°C/350°F/Gas mark 4
- Line the base and sides of a 900g (2lb) loaf tin with baking parchment or pre-made loaf tin liner
- In a stand mixer with the K beater attachment, cream the butter and sugar until light and fluffy
- In a medium measuring jug, lightly beat the eggs and vanilla extract and gradually add to the still turning stand mixer
- Sift together the flour and baking powder and fold into the batter
- Pour the batter into the prepared loaf tin and bake for 50 minutes to an hour or until a skewer inserted into the centre comes away clean
- Allow to cool in the tin for a few minutes before letting it cool completely on a wire rack
- Remove the parchment and place on a serving plate
- In a small saucepan over a low heat, whisk the jelly until smooth. Add a couple of teaspoons of water if necessary to thin a little
- Pour the jelly evenly over the top of the loaf before sprinkling with the toasted coconut chips
- Spread jam evenly over the top and scatter with desiccated coconut
Notes
- If you can't get hold of coconut chips, simply use about 10-15 grams of dessicated instead
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Adapted from Good Housekeeping
Adapted from Good Housekeeping
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