There’s been a coconut BOOM and I admit that I have 100% leaped onto this band wagon.
Though Bounty’s do not do it for me, and will only ever really remind me of my Grandad or the dread when it comes to the end of a Celebrations tub, I am loco about coco in a cake. This delicate, soft loaf cake resembles a Madeira but offers a beautifully light flavour of coconut which pairs really well with a sweet homemade jam.
The cake itself is also incredibly simple to make, and really versatile! If you’re not feeling jammy, you could easily top the cake with a lime or a lemon drizzle for a zesty twist. Just mix 4tbsp caster sugar with the zest of two limes or lemons and pour on top. Or why not throw about 125g of raspberries into the sponge mixture for a sweet, juicier treat.
As you can see by the below recipe, I opted for a homemade strawberry Chia Seed jam, something I’ve wanted to make for ages. I love making my own jam, it’s so much sweeter than shop bought and you can REALLY notice the delicious flavour from the British strawberries. This time I wanted to try something different so adapted Deliciously Ella’s recipe – I also had lots of Chia Seeds in my cupboard which I was struggling to use as quickly as I had liked. The seeds do give the jam a bit more bite but I don’t mind the texture at all – perhaps miss them out if you prefer yours smooth.
Recipe (fills one 2lb loaf tin and serves 10-12):
For the cake (prep time 20 mins, cooking 40mins) –
- 175g unsalted butter, at room temp
- 175g caster sugar
- 175g self raising flour
- 3 medium eggs
- 70g desiccated coconut
- 1/2 tsp baking powder
For the jam (optional, see other tips above):
- 400g British Stawberries
- 2 tbsp chia seeds
- 2 tbsp honey
Making the jam:
- I usually do this the night before so it has time to set/thicken. Chop up the strawberries and place in a saucepan with the honey over a low heat and let them simmer until the strawberries become soft. Once they have, remove from the heat and mash for a smoother consistency
- Add the chia seeds and mix into the strawberry/honey mixture and place back onto the hob for a further 20 minutes, stirring occasionally so the mixture doesn’t stick
- The honey, strawberries and Chia Seeds will have conjeeled together to form a thicker texture – it will continue to thicken after removing from the heat and during the cooling stage. Once cool, place in the fridge in an airtight container and leave overnight – the jam will keep for about a week
Making the cake:
- Preheat the oven to 175 degrees C and line a 2lb loaf tin. Place the butter and sugar into a mixing bowl and beat until pale and creamy. Next add the eggs and continue to beat until smooth and lump free – you can add a bit of flour to prevent the eggs from curdling too at this stage
- Gradually add the sifted flour, baking powder and desiccated coconut to the mixture and fold until all the mixture has combined and you have a smooth, creamy cake batter
- Pour into the cake tin and place in the oven for around 30-40 minutes or until a cake tester/knife comes out clean and the cake is a beautiful golden brown colour
- Leave to cool on a wire rack and serve with a generous dollop of your chia seed jam, yum!
NOTE: The cake will keep up to 3-5 days when kept in an air tight container and in a cool dry place