Today I have made a Raspberry and Coconut Loaf. It’s really easy and uses my same base as the banana bread just with the ingredients varied slightly
It’s super simple to make and takes just 6 ingredients!
- 225g self-raising flour
- 200g fresh raspberries
- 50g desiccated coconut
- 100g butter
- 100g castor sugar
- 2 eggs
Start by making my normal base mixture…
Put your flour in a mixer (or use a bowl and hand mixer if you don’t have one) and add the butter. Make sure the butter is soft so that it’s easy to mix. Mix until it forms fine breadcrumbs.
Into your mix add the sugar and two eggs. Continue to mix until a smooth mixture is almost formed.
At this point ad in your fresh raspberries and coconut and finish mixing.
I like to let it mix just enough to breakdown some of the raspberries but stop mixing before it crushes all of them so you get some nice whole raspberry pieces.
Place the mixture in a lined and greased loaf tin- this recipe makes enough for about a 2lb loaf tin but you can use whatever you have (I had two smaller tins today so made tow loaves!).
Place in a pre-heated oven at around 180 degrees for 50 minutes. I normally check mine at about 30 minutes and every 10 minutes thereafter. As soon as the skewer comes out clean it is ready!
My loaves today where more pink than normal because I had extra raspberries that I threw into the mixture to use them up. Although it looks a bit pink it tastes just as delicious- I served it today with Raspberry jam- what else!
Super easy- one bowl, mix and whack in the oven. Keep busy while it cooks and enjoy