GBBO week 6 – coconut and raspberry cake

img_8635Botanicals … when I think of botanicals I think of gin … I do have a rather one-track mind where my favourite tipple is concerned though. Mmmmm, gin. But for the Great British Bake Off botanicals week I was a bit stumped, as I have already made a G&T cake.

Inspired by my weekly visits to a local cafe for coffee and cake to fuel my walk around the local park with Ioan, I decided to make coconut and raspberry cake as my Great Bloggers Bake Off challenge. Each week I have eaten their delicious coconut and raspberry cake, which reminded me of the school dinner version which used to be served warm with custard, and I really fancied replicating it (perhaps eating it with custard too!).


I toyed with the idea of substituting butter for coconut oil to add to the flavour of the cake, but I was worried it might affect the moistness of the cake, and I didn’t fancy wasting the ingredients for a costly mistake (coconut oil is pricey), so I stuck to my tried and tested all in one cake recipe. Equal quantities of butter, sugar and flour plus eggs and desiccated coconut (I do love that stuff, even though I know many people are not fans!), mixed together and baked make a lovely madeira-style cake, which I then topped with raspberry jam and more coconut. Heaven on a plate!

Coconut and raspberry cake – makes one loaf

175g self raising flour, 175g soft butter, 175g caster sugar, 3 large eggs, 50g desiccated coconut, plus extra to sprinkle on top, 1/3 jar of raspberry jam

Preheat your oven to 180 degrees and grease and line a loaf tin.

Combine the flour, butter, sugar, eggs and coconut until completely mixed (I do this in my KitchenAid freestanding mixer) and then scoop into your prepared tin (it makes quite a thick, spoonable batter). Bake in the oven for around 55-70 minutes – mine was ready at just over an hour in a fan assisted oven but it will depend on your oven as to exactly how long it takes. The cake is fully cooked when you stick a knife into the centre of the cake and it comes out clean.


Allow the cake to cool and then spread the top with raspberry jam (I used the seedless variety as I hate getting pips stuck in my teeth), and sprinkle with more coconut.


Serve on its own, or with a generous pouring of custard.

As usual I am joining in with Jenny’s challenge over at Mummy Mishaps. Check out all of the recipes in the link up here.

Mummy Mishaps

2 Replies to “GBBO week 6 – coconut and raspberry cake”

  1. jennypaulin says: Reply

    i remember jam and coconut sponge with custard from school – it was nice! Your cake looks really tasty , thank you for linking up x

  2. Oh so delicious Tracy, this is always one of my favourites too.

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