Coconut & Raspberry Tea Time Loaf



  • 150g (5 oz) organic butter
  • 150g (5 oz) organic sugar
  • 1 teaspoon vanilla extract
  • 3 organic eggs
  • 250g (9 oz) organic plain flour
  • 1 teaspoon baking powder
  • 100g (4 oz) desiccated coconut
  • 4 tablespoons organic milk
  • 6 tablespoons Roots & Wings Organic Raspberry Jam


For the Icing

  • 80g (3 oz) icing sugar
  • 2 teaspoons Roots & Wings Organic Raspberry Jam
  • 2 teaspoons water
  • 2 teaspoons desiccated coconut 


Preheat the oven to 180C/365F/Gas 4. Line a 1kg (2lb) tin with baking parchment.

In a large bowl cream the butter and sugar. Mix in the vanilla extract. Beat the eggs and add a little at a time to the mixture stirring all the time. Fold in the coconut, then the flour and the milk.

Spoon one third of the mix into the loaf tin. Then spread the raspberry jam over the top. Put the remaining cake mix on top of the raspberry jam.

Bake in the oven for 35 minutes then cover with foil so that the cake doesn't burn and continue cooking for another 20-25 minutes. Leave to cool on a wire rack and then gently remove from the tin.

To make the icing, sieve the icing sugar into a bowl and gradually add water before adding the raspberry jam.

Once the cake is cool spread the icing over the top and let it drip down the sides. Sprinkle over some more coconut. Delicious with a cup of tea.