Ginger loaf cake with coconut

Name: Ginger loaf cake with coconut
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 225 g salted butter, room temperature, plus a little for greasing; 200 g golden caster sugar; 3 British Blacktail Free Range Large Eggs; 225 g self-raising flour; 1 tbsp ground mixed spice; 80 g desiccated coconut

Ed Smith's subtle, ‘snow’-topped loaf cake brings festive cheer with mixed spice and ginger preserve. A lovely teatime treat.

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Vegetarian

Serves10
CourseCake
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins
Pluscooling

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225g salted butter, room temperature, plus a little for greasing
200g golden caster sugar
3 British Blacktail Free Range Large Eggs
225g self-raising flour
1 tbsp ground mixed spice
80g desiccated coconut

For the topping

2½ tbsp stem ginger preserve
30g desiccated coconut

Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Using a stand mixer or large bowl and electric hand mixer, beat together the butter and sugar until light and fluffy.
Add the eggs, 1 at a time, ensuring each is incorporated before adding the next. Lower the speed and beat in the flour and spice, then fold in the coconut, stirring until fully combined.
Transfer the mix into the tin, level the top and bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 5-10 minutes, then lift out to a wire rack.
Spread the preserve over the top of the still-warm cake, then liberally sprinkle the coconut over the top. Leave to cool completely before serving.

Typical values per serving when made using specific products in recipe