Coconut, Apricot and Cranberry Cake

This was a small loaf cake, quickly put together from storecupboard ingredients. I used coconut oil, but a slightly larger quantity of butter could be used instead.

Ingredients
200g SR flour
40g desiccated coconut
100g caster sugar
100g coconut oil (or 115g butter, cut into small cubes)
1 large egg
60g dried cranberries
60g dried apricots, chopped into pieces of similar size to the cranberries
about 100mls semi-skimmed milk to mix

Method
Preheat the oven to 180C and line a small 1lb/450g) loaf tin.
Put the flour into a large bowl. Cut in the coconut oil with a table knife or a fork, until the coconut oil is in very small pieces and well mixed in (if using butter, rub in as if making pastry).
Add the desiccated coconut, sugar and dried fruit.
Mix in the egg and enough milk to make a fairly stiff batter.
Transfer the batter to the loaf tin, level the surface and sprinkle with a tablespoon of demerara sugar,
Bake for about 60 minutes, until golden and firm, and a test probe comes out dry.

Cranberries and apricots is one of my favourite combinations of dried fruit, and the coconut flavour in the cake worked well with this pairing. It's sheer bad luck that the slice of cake I took for the photograph shows such a weird uneven distribution of the two fruits at that point; it wasn't like that right through the cake!