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Raspberry & Coconut Loaf

A delightful Raspberry & Coconut Loaf that brings the vibrant flavors of raspberries swirled through a moist coconut base, perfect for sharing or savoring solo.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: International
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g self-raising flour
  • 180 g caster sugar for sweetness
  • 180 g butter, softened can substitute with coconut cream
  • 3 pieces eggs can replace with flaxseed meal or banana for vegan option
  • 5 g vanilla extract
  • 80 g raspberry jam essential for flavor
  • 40 g desiccated coconut
Glaze Ingredients
  • 120 g icing sugar for glaze
  • 30 g raspberry jam for glaze
  • 15 ml warm water for glaze consistency
  • 20 g desiccated coconut for topping

Method
 

Preparation
  1. Preheat your oven to 170°C (340°F) and grease and line a loaf tin with baking paper.
  2. In a large bowl, beat together the softened butter and caster sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  4. Fold in self-raising flour and desiccated coconut until combined.
  5. Spoon half of the batter into the loaf tin; smooth the surface. Add raspberry jam through the center, then gently spread the remaining batter over the top.
Baking
  1. Bake for 50–55 minutes or until golden and a skewer comes out clean.
  2. Cool in the tin for 10 minutes, then transfer to a wire rack to cool fully.
Glazing
  1. For the glaze, mix icing sugar, raspberry jam, and warm water until smooth; drizzle over the cooled loaf and sprinkle with desiccated coconut.
Serving
  1. Slice and enjoy with tea or coffee.

Notes

Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to a month if wrapped tightly.