Mixed Berry Coconut Yoghurt Loaf
A delicously moist and flavourful loaf recipe with desiccated coconut and frozen mixed berries.
Equipment
- Large mixing bowl
- Electric Whisk or stand mixer with beater attachment
- Rubber spatula
- Loaf tin
Ingredients
Cake
- 150 grams butter room temperature
- 150 grams caster sugar
- 2 whole eggs
- 200 grams plain flour
- 1 tbsp baking powder
- 30 grams desiccated coconut
- 125 grams natural yoghurt
- 100 grams mixed berries frozen or fresh
Raspberry Glaze
- 20 grams fresh raspberies
- 100 grams icing sugar
Instructions
Cake
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assistedl
- In a large mixing bowl, add the room temperature, soft butter and caster sugar.
- Mix on medium for 2-3 minutes until the butter has become pale and creamy.
- Add in the eggs one at a time and mix well between each addition.
- Add in the flour and baking powder and mix gently until combined and no lumps remain.
- Add in the yoghurt and coconut and mix gently until combined.
- Add in the mixed berries and mix by hand with a rubber spatula.
- Pour into a greased and lined loaf tin and bake for 40-60 minutes untilfully baked and a skewer inserted into the centre comes out clean.
- Allow to cool before removing from the loaf tin.
Raspberry Glaze
- Add the fresh raspberries to a small bowl and mash well with a fork until smooth.
- Add in the icing sugar and mix until fully combined.
- Pour generously over the cooled loaf cake.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.