Keep calm and go coconuts with this one!
INGREDIENTS
Main
Unsalted butter, softened | ½ cup, 113g
Caster sugar | 1 cup, 200g
All-purpose flour | 1½ cup, 188g
Eggs | 2 nos
Baking powder | 1 tsp
Salt | ½ tsp (if you are using salted butter, just a pinch of salt will do)
Coconut Milk | ½ cup, 122g
Desiccated coconut | ¼ cup
Frozen raspberry | 1 cup
Coconut Buttercream Frosting
Unsalted butter, softened | ¼ cup, 56.5g
Frosting
Coconut Milk | 2 tbsp
Soft icing sugar | ¾ cup, 95g
Salt | ½ tsp
Fresh raspberries | handful
Toasted coconut flakes | handful
STEPS
· Preheat the oven to 180C, fan setting before measuring out your ingredients.
· Cream the butter and sugar till light and fluffy.
· Add eggs, one at a time to the batter. Low speed.
· Combine flour, baking powder, salt, desiccated coconut in a bowl. Mix well.
· Add the flour mixture and coconut milk to the batter at three parts. Starting and ending with the flour mixture.
· Add in frozen raspberries.
· Pour batter into greased loaf pan. Tap the pan on the countertop to release any air trapped within·
· Bake for 50 - 60 minutes. Cool in pan for 15 minutes before removing it completely.
· Allow the loaf to cool completely before frosting.
· To prepare the frosting, using a hand mixer, cream butter for a couple of seconds. Then add icing sugar, salt and coconut milk. Mix till the buttercream is smooth. You can always add more salt to make the frosting savoury. If buttercream is too soft, add more icing sugar. Otherwise, if it's too stiff, add more milk to texture it.
· Toast the coconut flakes on low heat till it is golden brown.
· Spread buttercream over the loaf with a offset spatula or a butter knife (that's for me! since I don't have a offset spatula at the moment)
· Decorate the cake with fresh raspberries and the toasted coconuts.
*Can be kept air tight container up to 3 days in room temperature for humid countries. Up to a week in cooler countries. Fresh raspberries should be decorated on the same day it is going to be eaten.