Raspberry And Coconut Bread

Name: Raspberry And Coconut Bread
Ingredients: 1 1/3 cups butter, chopped, at room temperature; 1 cup sugar; None None finely grated zest 1 lemon; 2 large eggs; 6 cups all purpose flour; 2 tsp baking powder; 3/4 cup shredded coconut; 1/4 cup buttermilk; 1 cup frozen raspberries; None None mascarpone and raspberries, to serve

10 ingredients

6 steps

Ingredients

1 1/3 cups butter, chopped, at room temperature
1 cup sugar
None None finely grated zest 1 lemon
2 large eggs
6 cups all purpose flour
2 tsp baking powder
3/4 cup shredded coconut
1/4 cup buttermilk
1 cup frozen raspberries
None None mascarpone and raspberries, to serve

Directions

1

Preheat oven to 325°F. Lightly grease and line a 4 x 10 inch loaf pan with parchment paper.
2

In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in lemon 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 out the top.
5

Bake for 50 - 65 mins or until a skewer inserted into center comes out clean. Cool in pan.
6

Once cool remove from the pan and slice and serve. Or toast slices and top with mascarpone and raspberries.