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.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 12
  • Print


Raspberry and coconut loaf
  • 125 gram softened butter
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour, sifted
  • 2/3 cup milk
  • 1 cup frozen raspberries
  • 1/2 cup desiccated coconut, plus extra to serve
  • fresh raspberries, chopped pistachios, to serve
Coconut buttercream
  • 125 gram softened butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cup icing sugar, sifted
  • 1/2 cup desiccated coconut


Raspberry and coconut loaf
  • 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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