Raspberry and coconut ripple loaf cake

Pretty as a picture, this raspberry and coconut loaf cake tastes as good as it looks.



Note: + cooling & setting time

1h 5m


  • 1 1/3 cups (200g) self-raising flour
  • 1 tsp baking powder
  • 3/4 cup (165g) caster sugar
  • 3/4 cup (35g) moist coconut flakes
  • 3 Coles Australian Free Range Eggs
  • 150g butter, melted, cooled
  • 1/2 cup (125ml) coconut milk
  • 2 cups (270g) fresh or frozen raspberries, just thawed
  • Shredded coconut, to serve
  • 3/4 cup (120g) pure icing sugar, sifted
  • 3 tsp lime juice
  • Pink food colouring, to tint



Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl. Stir in the sugar and coconut flakes.


Whisk the eggs in a medium bowl. Add the butter and coconut milk and whisk to combine. Add to the flour mixture and fold until just combined.


Use the back of a fork to coarsely crush the raspberries in a bowl. Pour half the cake mixture into the prepared pan. Spoon raspberry evenly over the cake mixture and smooth the surface. Pour over the remaining cake mixture. Smooth the surface. Bake for 55-60 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool before transferring to a wire rack to cool completely.


Place the shredded coconut in a small frying pan over medium heat. Cook, stirring, for 1 min or until light golden. Transfer to a plate.


Place the icing sugar and lime juice in a small bowl. Stir until a smooth paste forms. Tint with a little pink food colouring. Spoon the icing over the cake, allowing it to drizzle down the sides. Sprinkle with the shredded coconut. Set aside for 20 mins to set. Cut into slices to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.