Hi all, I hope you’re well and are looking forward to restrictions lifting soon! I ended up taking another unplanned break from my blog as I found myself in a bit of a creative rut. However, I’m back today with a tasty Spring recipe.
I’ve made this Coconut and Raspberry Loaf a few times over the past few weeks and it’s such an easy and delicious bake. Serve with fresh fruit and a steaming cup of tea for the perfect mid-morning treat.
RASPBERRY AND COCONUT LOAF
Ingredients
For the Loaf
- 175 g Self-Raising Flour
- 175 g Unsalted Butter
- 175 g Caster Sugar
- 3 Eggs
- 100 g Desiccated Coconut
- 125 g Raspberries (chopped)
For the Topping
- Handful of Fresh Raspberries
- 2 tbsp Desiccated Coconut
- Icing Sugar, to dust
Instructions
- Pre-heat your oven to 180° and grease and line a loaf tin with baking paper
- Cream your butter and sugar together until light and fluffy
- Beat your eggs into your batter
- Slowly stir in the flour until just combined. Then add your chopped raspberries and coconut
- Bake your loaf for around 55 minutes or until a skewer inserted comes out clean
- Once cooled, decorate with desiccated coconut, fresh raspberries and a dusting of icing sugar
Enjoy! x
Raspberry and coconut are such a great mix! This is the perfect cake for sunny spring days. And it seems quite easy to make as well 🙂 Thank you for this! I always enjoy reading your recipes! x
Julia x
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This cake looks so great, better for a picnic in Spring!
men toupees shop
Oh YUM! I’ve got coconut actually at home and some frozen berries – might attempt to make it tonight. Looks so good.
This recipe looks delicious, will have to try this one day! 😋
Jelena Parson | jelenaparson.blogspot.com