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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Line a 900g loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until light and fluffy. Gradually add the eggs with a little of the flour and beat well. Fold in the rest of the flour and the desiccated coconut, then gently fold in the halved raspberries. Spoon the mixture into the loaf tin, levelling out the top. Bake in the oven for 55 minutes to 1 hour 5 minutes, covering after 30 minutes, until risen and golden.
Leave the cake to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely. Meanwhile, spread the coconut shavings out on a baking sheet and cook in the oven for 2-3 minutes, until lightly toasted.
Give the Co Yo a stir and then spread over the top of the cake. Sprinkle the torn raspberries and toasted coconut over the top.
Typical values per serving when made using specific products in recipe
Energy | 1,367kJ/ 328kcals |
---|---|
Fat | 22.2g |
Saturated Fat | 15.6g |
Carbohydrates | 27.7g |
Sugars | 16.9g |
Fibre | 2.1g |
Protein | 4.4g |
Salt | 0.2g |
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£2.20Price per unit
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£3.95Price per unit
32.9p each0 added
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70p/100g0 added
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£14.23/kg0 added
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50p/100g