Cherry And Coconut Loaf Recipe English Vintage Teatime Cake
This cherry and Coconut loaf or tea bread with moist, juicy, chewy glace cherries is the ultimate tea time treat. Well it’s definately a favorite in our house. It is super moist and has excellent crumb. It’s very cake like and tender. It just one of the best vintage tea time recipes and hails from a “Vintage Teatime Recipes” cookbook I purchased in the UK. The taste of the coconut definately comes through and the cherries help make it super moist. This recipe was even moist the next day when kept in a airtight container.
This recipe is a super easy to make anytime treat for yourself or company. Cleanup is a breeze since you only need one bowl to make it. You don’t even have to cream the butter thanks to this super easy method where you crumble the butter into the flour. It makes the texture fantastic.
Grease and line the bottom of a loaf tin with parchment. You will need a scale for this recipe. Exact measures are in the recipe card below.
Chop your glace cherries.
In a large mixing bowl mix the flour and salt. Rub in the butter till it resembles breadcrumbs. Stir in the coconut, sugar, and glace cherries. Whisk the milk and egg with a fork. Then mix it into the rest of the ingredients. Pour the mixture into the prepared tin and smooth out the top with a spatula. Sprinkle on the shredded coconut. Preheat the oven to 350 degrees F. Bake for about 40 minutes then cover the top with aluminum foil. Bake an additional 20 minutes or until a cake tester inserted in the middle comes out batter free. Cover the top with a towel while it is still warm out of the oven. This will help keep it moist and soft. After 15 minutes turn it out onto a plate or wire rack to cool. Keep in a airtight container.