You may notice a theme starting here.. I’ve fallen in love. With the loaf cake. I’ve flirted with it a few times over the years but ahh it’s just so easy. Easy to slice. No fuss with the decoration as nobody expects a loaf cake to look anything more than rustic and just as much flavour as a standard cake.. You could even spread it with butter. While it’s still warm. So good.

I like adding coconut to dishes or cakes. Coconut milk in my rice to accompany jerk chicken, toasted coconut in my curries and sweetened desiccated coconut in cakes.

It’s perfectly good without a topping but I love to drizzle some melted dark chocolate over the top and sprinkle with a little more coconut. It just takes it up a level.

You will need:

225g Self Raising flour
175g butter
175g golden caster sugar
125g sweet dessicated coconut
3 Eggs
30ml of milk

Topping:

100g Dark Chocolate ( I used Green & Blacks )
25g of dessicated coconut

Preheat your oven to gas mark 4.
Cream your butter and sugar together until fluffy. Add your eggs, one by one and beat until you have a smooth mixture. Add your flour and mix well. Finally add your coconut and milk and best until combined. Pour into a greased 2lb loaf tin and bake for 50 minutes or until a skewer inserted to the centre comes out clean.

Leave to cool.

Melt your chocolate and drizzle over the top of your cake, don’t worry about being precise or making it pretty. Sprinkle over your coconut. Serve immediately or leave until chocolate hardens.