Coconut loaf cake
Waitrose and Partners

Coconut loaf cake

Baking doesn’t get simpler than this. It’s lovely when still slightly warm and best eaten on the day you bake it. Once a day old, toast thick slices under the grill, then spread generously with raspberry jam.

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  • Serves10
  • CourseCake
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins
  • Pluscooling

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  • 75g butter, melted, plus extra for greasing
  • 75g desiccated coconut, plus 1 tbsp
  • 175g plain flour
  • 1 tsp baking powder
  • 4 British Blacktail Medium Free Range Eggs
  • 397g condensed milk
  • 1 tbsp demerara sugar
  • raspberries, to serve (optional)
  • crème fraîche, to serve (optional)


  1. Preheat the oven to 170ºC, gas mark 3. Grease a 900g loaf tin, then line it with baking parchment. Combine the 75g desiccated coconut, flour and baking powder in a bowl.

  2. Beat the eggs in another large bowl, then beat in the condensed milk and melted butter until well combined. Fold in the coconut, flour and baking powder mix until well combined.

  3. Pour the mixture into the prepared tin. Combine the sugar and 1 tbsp desiccated coconut and scatter evenly over the top. Bake for 50 minutes-1 hour, or until golden, risen and a skewer inserted into the centre comes out clean. Cover the cake loosely with foil if the top looks ready before the centre is cooked.

  4. Cool in the tin for 15 minutes, then turn onto a wire rack. Cool before slicing, then serve with raspberries and crème fraîche, if liked.


Typical values per serving when made using specific products in recipe


1,380kJ/ 330kcals



Saturated Fat












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