This recipe first appeared in Woman’s Day.
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Ingredients
Coconut buttercream
Method
1.Preheat oven to moderately slow, 160°C. Lightly grease and line an 11 x 21cm loaf pan with baking paper.
2.In a large bowl, using an electric mixer, beat softened butter, caster sugar and vanilla extract together until pale and creamy. Add eggs, one at a time, beating well after each, scraping down sides of bowl.
3.Lightly fold sifted self-raising flour into creamed mixture alternately with milk, beginning and ending with flour. Fold frozen raspberries and desiccated coconut through.
4.Spoon mixture into pan, smoothing top. Bake for 45-50 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool.
5.To make coconut buttercream, in a small bowl, using an electric mixer, beat softened butter and vanilla extract until pale. Gradually beat in sifted icing sugar. Beat in desiccated coconut. Pile buttercream onto cooled cake and sprinkle with extra coconut. Top with fresh raspberries and chopped pistachios.
Note
- You can pipe the icing for a special effect.
