Coconut Raspberry Loaf
Easy
This is a very easy treat to make bursting with flavours of coconut and raspberry. This is an all in one mix. Just a topping of sticky jam and coconut flakes turns a simple loaf cake into a beautiful centrepiece.
PREP IN
10 MIN
COOK IN
60 MIN
SERVE
8
Coconut Raspberry Loaf
Easy
PREP IN
10 MIN
COOK IN
60 MIN
SERVE
8
Introduction
This is a very easy treat to make bursting with flavours of coconut and raspberry. This is an all in one mix. Just a topping of sticky jam and coconut flakes turns a simple loaf cake into a beautiful centrepiece.
Ingredients
- 175g self raising flour
- 75g desiccated coconut
- 1/2 tsp bread soda
- 175g caster sugar
- 175g melted butter, cooled
- 115g coconut or vanilla yoghurt
- 2 large eggs
- 1 tsp vanilla paste
- 125g raspberries
- 2-3 Tbsp raspberry jam
- 2 handfuls of coconut flakes
TO DECORATE:
Method
- 1. Preheat oven to 180C/160C fan assisted/gas 4. Line a 1lb loaf tin with parchment paper.
- 2. Place flour desiccated coconut and bread soda in a food processor, fitted with dough hook. You could also use a hand mixer for this. Blitz to combine.
- 3. Add sugar, melted butter, yoghurt, eggs and vanilla and blitz again until you have a smooth batter.
- 4. Tip: Halfway through mixing, scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are combined.
- 5. Add raspberries and mix through using a spoon or spatula.
- 6. Spoon the batter into the lined loaf tin and bake for 50-60 minutes or until a skewer comes out clean.
- 7. Tip: If the loaf is browning too quickly cover with tin foil.
- 8. Leave to cool in the tin on a wire rack for about 10 minutes, then turn out and leave to cool completely.
- 9. To finish spread the jam over the top of the cooled loaf and sprinkle with coconut flakes.
- 10. Store at room temperature in an airtight container for up to 3 days.
