Go Back
Print Pin
5 from 1 vote



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


  • 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