Raspberry and coconut loaf

Fluffy and fruity, this delicious raspberry and coconut loaf is the perfect accompaniment to your mid-morning cuppa. We've topped ours with a decadent coconut buttercream for the ultimate treat.
raspberry and coconut loaf


Coconut buttercream


1.Preheat oven to 160°C. Lightly grease and line an 11cm x 21cm loaf pan with baking paper.
2.In a large bowl using an electric mixer, beat butter, caster sugar and vanilla extract together until pale and creamy. Add eggs one at a time, beating well after each and scraping down sides of bowl.
3.Lightly fold self-raising flour into creamed mixture alternately with the milk, beginning and ending with flour. Fold raspberries and coconut through.
4.Spoon mixture into pan, smoothing top. Bake for 45-50 minutes until cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
5.Meanwhile, to make coconut buttercream; in a small bowl using an electric mixer, beat butter and vanilla extract until pale. Gradually beat in icing sugar mixture. Beat in desiccated coconut.
6.Pile buttercream onto cooled cake and sprinkle with extra desiccated coconut. Serve topped with fresh raspberries and chopped pistachios.

If liked you can pipe the icing for a special effect


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