This is a cake I adapted from a recipe using alternative fruits. It works gorgeously with strawberries and blueberries but you could try many other fruits such as blackberries, cranberries or redcurrants.
The zest of the lemon in the sponge and the juice in the icing adds an even more fruity flavour to this cake and the coconut gives it a little more texture and provides some extra sweetness. All in all this is such an amazing cake to bake this summer 🍓🍋.
(for the cake)
- 250g plain flour
- 2 tsp. baking powder
- Pinch of salt
- 125g unsalted butter
- 225g caster sugar
- zest of 1 lemon (larger the better)
- 2 large eggs
- 125ml whole milk
- 40g desiccated coconut
- 200g strawberries
- 60g blueberries
(for the icing)
- 75g icing sugar
- 2 tsp. squeezed lemon juice
- 5-6 strawberries
- 12-15 blueberries
- Preheat the oven to gas mark 4, 180°C electric or 160°C fan oven.
- Line a 23cm by 9.5cm loaf tin (8cm deep) with greaseproof paper. A tin that is slightly smaller should work fine too but I wouldn’t recommend a larger one.
- In a bowl sift together the flour and baking powder and sprinkle over a pinch of salt.
- In a separate bowl, whisk together the butter and sugar with a hand held whisk until the mixture is light and fluffy- should take about 5 minutes.
- Add in the grated lemon zest and whisk along with one of the eggs and 1 tbsp. of flour. Add in the second egg along with another tbsp. of flour and whisk until everything is incorporated together.
- Pour in about 1/3 of the flour mix with some milk and fold it in with a rubber/ silicone spatula or spoon. Repeat with another 1/3 flour mix plus milk and finally the last 1/3 flour and milk until everything is combined. Then lastly fold in the desiccated coconut- be careful not to over mix the mixture here as this will keep the cake light and allow it to rise better.
- Wash the strawberries and blueberries and then chop up the strawberries into about 4-6 pieces depending on their size.
- Tip about 1/3 of the cake mixture into the lined loaf tin and top with 1/3 of the fruit. Repeat this 2 more times so you are finished with a layer of berries on top.
- Place the cake onto the middle shelf of the preheated oven and bake for about 1 hour 15 mins. It may take slightly longer or shorter depending on your type of oven. I find gas ovens tend to be slightly hotter and baking time is shorter than a fan or electric oven- you can check whether the cake is baked by inserting a metal skewer into the centre of the cake and seeing if it comes out clean.
- Once the cake is baked, remove it from the oven and leave it to cool in the tin for 10 mins. Once slightly cooled, transfer the cake to a cooling wrack and leave to cool completely.
- Whilst the cake is cooling you can start making the icing. In a bowl mix the icing sugar with 2 tsp. lemon juice and 1 tsp. water and continue mixing until you have a smooth consistency.
- When the cake is completely cool, drizzle over the icing and leave it to slightly set for about 30 mins. Then arrange the strawberries and blueberries over the top of the cake and add any other decorations you like- I added some pink and blue little flower sprinkles which I thought made the cake look extra summery but add whatever you like, though none are necessary- it looks just as pretty without!
I hope you love this cake and feel free to leave any comments below x x x