Recipes, re-invented from cooking shows
Coconut Loaf Cake
Prep. Time:
Baking Time:
Total Time:
30 mins
55 - 65 mins
2 hours 30 minutes (including cooling and assembly)
Serves:
1 loaf cake (serves 8-10)
This recipe recreates the essence of Nellie's family favorite - a soft coconut sponge with piped pineapple jam and coconut ganache that impressed Prue Leith and Paul Hollywood on The Great British Baking Show ™.
Tips for Success
Room temperature ingredients: Ensure butter, eggs, and coconut milk are at room temperature for best mixing
Don't overmix: Fold ingredients gently to maintain a light, tender crumb
Check doneness: The cake should spring back when lightly touched and pull slightly from sides of pan
Cooling is crucial: Cake must be completely cool before slicing and filling to prevent melting
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week
Serving Suggestion
Serve sliced with a cup of tea or coffee. The cake is described by the judges as having a "pudding-like" texture - soft, moist, and incredibly indulgent. Each slice delivers coconut sponge with bursts of tangy pineapple and creamy coconut ganache.
Ingredients
175g (3/4 cup) unsalted butter, softened
150g (3/4 cup) caster sugar
3 large eggs, room temperature
200g (1 1/2 cups) self-rising flour
1 tsp baking powder
1/4 tsp salt
75g (3/4 cup) desiccated coconut
120ml (1/2 cup) canned coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
PINEAPPLE JAM FILLING
400g (2 cups) fresh pineapple, finely chopped (or 1 can crushed pineapple, drained)
75g (1/3 cup) caster sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tbsp butter
COCONUT GANACHE
200g (7oz) white chocolate chips
100ml (1/3 cup) heavy cream
50ml (3 tbsp) coconut cream (from chilled can)
1/2 tsp coconut extract
25g (1/4 cup) desiccated coconut for sprinkling
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
CAKE
Prepare: Preheat oven to 160°C (320°F). Grease and line a 2lb loaf tin with parchment paper.
Make batter: Cream butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition.
Combine: In a separate bowl, whisk together flour, baking powder, and salt. Mix coconut milk, vanilla, and coconut extract in another bowl.
Fold: Alternately add dry ingredients and coconut milk mixture to the creamed butter, beginning and ending with flour. Fold in desiccated coconut until just combined.
Bake: Pour into prepared tin and bake for 55-65 minutes until golden and a skewer inserted in center comes out clean.
Cool: Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.
PINEAPPLE JAM FILLING
Cook: Combine pineapple, sugar, cornstarch, and lemon juice in a heavy-bottomed saucepan.
Simmer: Cook over medium heat, stirring constantly, until mixture thickens and loses its cloudy appearance (8-10 minutes).
Finish: Remove from heat, stir in butter until melted. Cool completely before using.
COCONUT GANACHE
Prepare chocolate: Place chopped white chocolate in a heatproof bowl.
Heat cream: Warm heavy cream in a small saucepan until just simmering (don't boil).
Make ganache: Pour hot cream over chocolate, let sit 2 minutes, then stir from center outward until smooth.
Add coconut: Stir in coconut cream and coconut extract. Let cool for 15 minutes until spreadable consistency.
ASSEMBLY
Slice: Once cake is completely cool, carefully slice horizontally in half using a long serrated knife.
Fill: Spread pineapple jam evenly over the bottom half of the cake.
Stack: Place top half back on, pressing gently to secure.
Ganache: Pour coconut ganache over the top, allowing it to drizzle down the sides.
Finish: Sprinkle with desiccated coconut while ganache is still soft.
Set: Let sit for 30 minutes before slicing to allow ganache to set.
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