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