Blackberry and coconut loaf cake
- August 2021
- Serves 8-10
- Hands-on time 15 min, plus cooling. Oven time 50-60 min
Make the most of blackberry season with our blackberry, lemon and toasted coconut loaf cake. It can be served with coconut and lemon curd yogurt as a dessert, or sliced up and served with a cup of tea for an afternoon pick-me-up.
Got more blackberries to use up? Discover our entire collection of blackberry recipes.
- 23.3g (15.8g saturated)
- 33.8g (20.7g sugars)
- 15g coconut flakes
- 75g desiccated coconut, toasted in a dry pan until golden, then cooled
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- 175g golden caster sugar
- 175g butter, melted and cooled
- 2 medium free-range eggs, beaten
- Finely grated zest 1 lemon
- 1 tsp vanilla bean paste
- 115g coconut yogurt, plus extra to serve
- 150g fresh blackberries (or use frozen blackberries)
- Lemon curd to serve
You’ll also need…
- 900g (20cm x 10cm x 6cm deep) loaf tin, greased and lined with compostable baking paper, 2cm overhanging on each side
- Heat the oven to 160ºC fan/gas 4. Put the coconut flakes and 2 tsp boiling water in a small bowl, toss to mix and leave for 10 minutes (this stops the coconut from browning too fast in the oven). Drain and set aside.
- Mix the desiccated coconut, flour and bicarb in a large mixing bowl.
- Put the sugar, butter, eggs, zest and vanilla in a separate mixing bowl, then use a balloon whisk to combine. Stir in the coconut yogurt.
- Add the yogurt mixture to the flour mixture, then use a wooden spoon or spatula to fold together gently until just combined. Fold in the blackberries, then spoon into the tin and sprinkle with the soaked coconut flakes. Bake for 50-60 minutes or until a skewer pushed into the centre comes out clean (cover with foil if the loaf starts browning too quickly.
- Leave the cake to cool in the tin for 10 minutes, then remove it and put on a wire rack to cool completely. Slice and, if you like, serve with coconut yogurt swirled with lemon curd.
Easy swaps: To make it dairy free, swap the butter for 175ml vegetable oil and choose a non-dairy (coconut milk based) yogurt. Make sure the lemon curd is also dairy free if using, or leave it out.
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