Coconut Loaf with Freeze Dried Raspberries

Name: Thermomix recipe: Coconut Loaf with Freeze Dried Raspberries
Ingredients: 300 Grams raw sugar; 80 Grams shredded coconut; 250 Grams butter room temperature, cubed; 4 large eggs, room temperature; 150 Grams thin yoghurt (or 100g thick yoghurt combined with 50g milk); 250 Grams SR flour; 40 Grams fresh citrus juice (lime, lemon or orange); 4o Grams freeze dried raspberries; 1 - 1 1/2 Cup icing sugar; 2 Teaspoons fresh citrus juice (lime, lemon or orange); coconut milk enough to bring the mix together

Serves 10 Rated: Print

Coconut and raspberries - a match made in heaven. And what could be simpler than this moist and divine cake topped with a citrus icing and raspberries

Coconut and raspberries are divine together in this loaf, which keeps well at room temperature for a few days. If you are up for a great family cake, then this is the one for you. It’s very simple, full of flavour and if you start with the best ingredients possible, you can rest assured you are feeding the kids something delicious and good for them. Old fashioned...thank you mum stuff. (Thank you Gina and Happy Birthday!)

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Need

300 Grams raw sugar
80 Grams shredded coconut
250 Grams butter room temperature, cubed BUY
4 large eggs, room temperature
150 Grams thin yoghurt (or 100g thick yoghurt combined with 50g milk)
250 Grams SR flour
40 Grams fresh citrus juice (lime, lemon or orange)
4o Grams freeze dried raspberries
Icing
1 - 1 1/2 Cup icing sugar
2 Teaspoons fresh citrus juice (lime, lemon or orange)
coconut milk enough to bring the mix together Recipe

Do

1: Preheat oven to 180ºC (fan forced). Grease and line a large loaf tin (25cm x 9.5cm).
2: Place sugar and coconut into Thermomix bowl and mill 10 sec/speed 9.
3: Add butter and whip 30 sec/speed 5.
4: Add eggs and combine 20 sec/speed 4.
5: Add yoghurt (or yoghurt and milk mix), flour and citrus juice and mix 20 sec/speed 5.
6: Pour half the batter into the loaf tin and top with 1/3 of the raspberries.
7: Pour the remainder of the batter into the tin and top with another 1/3 of the raspberries, setting aside the remaining 1/3 of the raspberries for the topping.
8: Using a knife, gently swirl the batter to incorporate the raspberries into the mix. Smooth the top of the loaf with a spatula ensuring all the raspberries are below the batter
9: Bake the loaf for 50 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
10: Rest the loaf in the tin for 10 minutes, then remove to a cake rack to cool completely before icing.
11: To make Icing: Place icing sugar and citrus juice into a bowl. Slowly add coconut milk, stirring as you go until you get a mix that is slightly runny, but thick enough to stay put on top of the loaf, allowing a little to run over the sides. Spread over cooled cake and decorate with remaining raspberries.