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
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Ingredients
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
Method
Raspberry and coconut loaf
- 1Preheat oven to 160°C. Lightly grease and line an 11cm x 21cm loaf pan with baking paper.
- 2In 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.
- 3Lightly fold self-raising flour into creamed mixture alternately with the milk, beginning and ending with flour. Fold raspberries and coconut through.
- 4Spoon 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.
- 5Meanwhile, 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.
- 6Pile buttercream onto cooled cake and sprinkle with extra desiccated coconut. Serve topped with fresh raspberries and chopped pistachios.
Notes
If liked you can pipe the icing for a special effect