Tuesday, 10 June 2014


Click here for the 'Seeds of Eaden' seed shop


150 g caster sugar
250 g self raising flour
3 medium eggs
100 g desiccated coconut
40 ml milk
3 teaspoon raspberry jam
100 g raspberries
1 tea spoon vanilla extract

For the topping:
80 g icing sugar
2 table spoon raspberry jam
10 g desiccated coconut
10 ml hot water


Preheat the oven to 180C / gas mark 4.

Cream together the butter, sugar and vanilla until fluffy.  Beat in the eggs and a a little flour.  Fold in the coconut and remaining flour and milk.

Grease a 900g loaf tin with butter.  Spoon 3/4 of the cake mixture into the tin and top with the jam.  Place the rest of the mixture on top of the cake.

Bake for 35 minutes, cover with baking paper and cook for a further 20 minutes until golden. Turn out onto a wire rack and leave to cool.

Mix together the icing ingredients, drizzle the icing over the cake and sprinkle the top with coconut.

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