Name: Raspberry and coconut loaf
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 250 gram butter, chopped, at room temperature; 3/4 cup caster sugar finely grated zest 1 lemon; 2 eggs; 3 cup plain flour; 2 teaspoon baking powder; 1 cup desiccated coconut; 1 1/4 cup buttermilk; 1 cup frozen raspberries mascarpone, raspberries, to serve

Raspberry and coconut loaf

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Makes 1 Item

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

250 gram butter, chopped, at room temperature

3/4 cup caster sugar finely grated zest 1 lemon

2 eggs

3 cup plain flour

2 teaspoon baking powder

1 cup desiccated coconut

1 1/4 cup buttermilk

1 cup frozen raspberries mascarpone, raspberries, to serve

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease and line a 13 x 24cm loaf pan with baking paper.

2.In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in zest. Add eggs, one at a time, beating well after each addition.

3.Sift flour and baking powder together. Fold flour into creamed mixture alternately with coconut and buttermilk, beginning and ending with flour mixture.

4.Gently stir in raspberries. Spoon into prepared pan and smooth top.

5.Bake for 1-1 1/4 hours until a skewer inserted into centre comes out clean and dry. Cool in pan.

6.Slice and serve, or toast slices and top with mascarpone and raspberries.

Use other berries in place of the raspberries. Add 1/2 cup chopped nuts of your choice and reduce the amount of coconut to 1/2 cup.
Note

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