Raspberry and Coconut Loaf

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

5 from 1 vote
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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

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