Name: Coconut and Cranberry Loaf
Total time: 55 min
Yield: Makes: 10-portion cake
Ingredients: 120 g / 4 oz caster sugar; 120 g / 4 oz butter; 60 g / 2 oz grated dried coconut; 150 g / 5 oz self-raising flour; 90 g / 3 oz dried cranberries; 60 g / 2 oz shaved dried coconut; 2 tbs milk; 2 eggs

Preparation info

Makes:
10
-portion cake

Difficulty
Medium
Ready in
55 min

Appears in

Cakes

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.

Ingredients

120 g / 4 oz butter
120 g / 4

Method

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

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Coconut and Cranberry Loaf

Ingredients

Method

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