Maple Raspberry and Coconut Loaf Cake Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30m | 50m | 1h 20m, plus cooling time |
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 1tsp)
- 75g desiccated coconut
- 175g raspberries
For the topping
- 1 small tub ricotta cheese
- 3-4 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/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 half way 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 the cake with a cocktail stick then drizzle 2 tablespoons of maple syrup over the top and allow to soak in
- Toast the coconut in a dry pan over low heat for a minute or two, but watch it doesn’t burn! Arrange on top of the cake with the remaining raspberries.
- Whip the ricotta with 1-2 tbsp maple syrup and serve a dollop with each slice of cake.
