Description
A delightful loaf cake combining the tangy sweetness of raspberries with the nutty flavor of shredded coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 cup unsweetened shredded coconut
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy, about 4 to 5 minutes.
- Beat in the eggs, one at a time, then add the vanilla extract.
- Gradually mix the dry ingredients into the wet, alternating with the milk.
- Fold in the shredded coconut and raspberries gently.
- Pour half of the batter into the pan, add half of the remaining raspberries and coconut, then repeat with the rest of the batter. Swirl with a knife.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
For gluten-free, use a gluten-free flour blend. Adjust baking time if you use frozen raspberries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Raspberry, Coconut, Loaf Cake, Desserts, Summer Treats