Coconut Loaf with Freeze Dried Raspberries

Serves 10
by Gina Hughes

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!)

Need

  • 300 g raw sugar
  • 80 g Coconut - Oil shredded coconut BUY
  • 250 g butter, room temperature, cubed
  • 4 large eggs, room temperature
  • 150 g thin yoghurt (or 100g thick yoghurt combined with 50g milk)
  • 250 g SR flour
  • 40 g fresh citrus juice (lime, lemon or orange)
  • 1 x 37g packet of freeze dried raspberries
  • Icing
  • 1 - 1 1/2 Cup icing sugar
  • 2 tsp fresh citrus juice (lime, lemon or orange)
  • Coconut milk, enough to bring the mix together

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 TM 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.

More

Freeze dried fruits can be purchased from health food shops or online.

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