Coconut and Cranberry Loaf

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      55 min

Appears in

By Geraldene Holt

Published 2011

  • About

The refreshingly sharp flavour of dried cranberries complements the sweetness of desiccated coconut. Allow this cake to cool completely before cutting into slices with a serrated knife.


  • 120 g / 4 oz butter
  • 120 g / 4


Set aside for the top of the cake 1 tablespoon each of the sugar, shaved coconut and cranberries.

Cream the butter with the rest of the sugar until light and creamy. Beat in the eggs one at a time, then the milk. Stir in the flour, both kinds of coconut and the cranberries. Spoon the mixture