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Blackberry and coconut loaf cake

Name: Blackberry and coconut loaf cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 8-10
Ingredients: 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

By: Jen Bedloe
Former head of food delicious.

Published: 18 Aug 21
Updated: 18 Mar 24

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.

Easy
August 2021

Test kitchen approved

Serves 8-10
Hands-on time 15 min, plus cooling. Oven time 50-60 min

Got more blackberries to use up? Discover our entire collection of blackberry recipes.

Nutrition: per serving

Calories: 370kcals
Fat: 23.3g (15.8g saturated)
Protein: 4.6g
Carbohydrates: 33.8g (20.7g sugars)
Fibre: 3.1g
Salt: 0.7g

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Ingredients

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

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Method

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.

Recipe from August 2021 Issue

Nutrition

Nutrition: per serving

Calories: 370kcals
Fat: 23.3g (15.8g saturated)
Protein: 4.6g
Carbohydrates: 33.8g (20.7g sugars)
Fibre: 3.1g
Salt: 0.7g

delicious. tips

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.