Monday, 15 July 2013

Lemon, Coconut and Raspberry Loaf.

I've recently been planting lots of lovely flowers in my garden and it's starting to look so pretty but one thing I've kind of abandoned this year is my vegetable patch. This was due to the fact that in late spring/ early summer we had such bad weather that i didn't bother planting any seedlings for fear they wouldn't survive.

Usually I'd cut the raspberry bush right back and plant a few vegetables but because this year I haven't got anything else except herbs growing I let the raspberry bush just take over. Now after a few weeks of sun I find myself with loads of raspberry's, more than I know what to do with. When that happens I quickly start scanning my cookbooks for all recipes involving raspberry's.

Any way all this reminded me of a cake I baked a while back. The cake itself started as a coconut lemon loaf however I found myself with raspberry's and thought that the flavour would suit perfectly as an addition. I really like raspberry and chocolate together but the pairing of raspberry and lemon I find so refreshing and perfect and the coconut just gives it an extra bit of flavour. 

Here it is : 

I had a slight issue with my raspberry's sinking to the bottom of the cake, however this really didn't take away from the flavour and tossing them in some flour before adding may prevent this. 

and here's how it's made: 

Lemon , Coconut and Raspberry loaf : 

for the cake: 

120g Butter 
200g Caster Sugar
2 tbsps Fresh Lemon Juice 
2 Eggs 
200g Self raising Flour.
Pinch of Salt 
120ml Semi skimmed milk
4 tbsps Desiccated Coconut 
1- 2 tsps grated Lemon Peel
a couple of handfuls of fresh Raspberry's  

For the lemon icing: 

3 Tbsps Icing Sugar 
2 - 3 Tbsps Lemon Juice 
Extra Desiccated Coconut for sprinkling. 

Pre heat the oven to 180 Deg C. Grease and line the bottom of a loaf tin.  

Cream the butter and sugar together until combined, beat in the lemon juice. Add the eggs one at a time, beating well after each addition.

Sieve the flour and salt and add this to the butter mixture alternately with the milk. stir in the desiccated coconut and lemon peel.

Toss the raspberry's in a little flour and gently stir these into the mixture. 

Pour into the loaf tin and bake for about 60 minutes or until a skewer inserted into the cake comes out clean. Cool slightly in the tin for around 10 minutes, then transfer to a wire rack to cool completely. 

For the topping, stir the lemon juice into the icing sugar to make a runny (but not too runny ) icing to brush 
over the cake. Sprinkle more coconut over the top, then let the icing harden before slicing to serve. 

And that's it! 

I'm off to find more ingredients with raspberry's before they take over my kitchen.

Cupcake Kris xxx


manu said...

This looks like a perfect summer cake!

Erika Beth, the Messy Chef said...

Yum! I can't wait to make this!

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