Coconut and Strawberry Loaf Cake

Pebble Soup has a distinct pink colour lately, after reporting on an evening of Rosé D'Anjou here is pink cake. For someone who "doesn't do sweet after a meal", I came to realise that there is a lot of dessert recipes on my blog.
Would I be a repressed cake eater? probably.
My parents cheap and mad reversed-psychology treatment may have worked after all. Like most kids I was addicted to sugar. My mother after conceding that I didn't have the aptitude for the ballet, set her goals on me becoming a model.
Therefore, I had to be dissuaded to eat cakes and to that effect my cousin and I (age 7), were let loose in a patisserie. This is where the reversed psychology treatment was going to take place.

There we were allowed to pick all the cakes we wanted, no lesser than five, under the proviso that we would eat them all......
The "treatment" worked with my cousin, she felt sick after four, was forced to eat the rest and stopped pestering people for eat cakes for a very long time. On the other hand, I had whale of a time. I ate many petit choux, eclairs and tartlets and I even wrote an essay at school about my experience. A blogger was born. 
On the other hand, my parents felt sick to hear me ask for more  after that gargantuest feast. On that day, in different ways, we all learnt the value of "what you wish for".

In honour of one of my mum rare visits, I wanted to show off my recent mastery of cake making so I made the most moist, delicious and girly cake I could think of and I jested that she couldn't go home until the whole cake was finished......
Coconut and Strawberry Jam Loaf cake

250g self-raising flour
150g unsalted butter softened
150g caster sugar
3 free-range eggs
100g desiccated coconut
4tsp semi skimmed milk
6 tsp quality strawberry jam
100g/7oz desiccated coconut, toasted
For the icing
80g icing sugar
2tsp strawberry jam
2 tsp hot water
+ 2 tbsp dessicated coconut for the topping
Preheat the oven to 180C and grease a large loaf tin (900g) I used my bread tin.
In the food processor or in a large bowl beat the butter, sugar and vanilla until fluffy, beat the eggs one at the time and add the flour, a little at the time
Add the coconut and the milk.
Spoon 3/4 of the mixture in the tin, spread the jam on the top (having done this once, next time, I'll heat the jam up so that it gets runny)
cover with the rest of the mixture
Bake for 35 minutes, cover and return to the oven for another 20-25 minutes until cooked.
Leave to cool and turn your attention to the icing: in a small bowl mix all the ingredients bar the coconut. When the cake is cold enough spread the icing with a knife and sprinkle the coconut on the top.

Though strawberry jam was used, I am entering this seasonal cake in simple and in season, hosted by Custard Pie.

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