Name: Raspberry and coconut yogurt loaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups of flour (can be gluten-free); 1 tsp baking powder; ½ cup desiccated coconut; 3 eggs; ½ cup muscovado sugar; 1 pot raspberry& coconut yoghurt (about 125g); ½ cup oil or melted butter; 3 Tbsp raspberry jam or spread (reduced-sugar); To garnish: shredded coconut

Raspberry and coconut yogurt loaf

16 Jul 2017

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

I needed to use up my lovely easy raspberry jam and a small pot of dairy-free raspberry and coconut yogurt, so I’ve decided to bake something with these ingredients. I came up with this recipe of a raspberry and coconut yogurt loaf, which I made with gluten-free mixed flour, and reduced amount of sugar - so it’s almost a completely "Free- From" and healthy cake! It was delicious too, perfect with my morning coffee and afternoon tea. You can use normal flour and dairy yoghurt too!

Ingredients

2 cups of flour (can be gluten-free)
1 tsp baking powder
½ cup desiccated coconut
3 eggs
½ cup muscovado sugar
1 pot raspberry& coconut yoghurt (about 125g)
½ cup oil or melted butter
3 Tbsp raspberry jam or spread (reduced-sugar)
To garnish: shredded coconut

Instructions

Preheat the oven to 170°C. Grease and line a medium loaf tin.
Combine the flour and baking powder in a mixing bowl.
In another bowl whisk the egg and sugar until pale and fluffy. Add the oil and yogurt.
Combine the wet and dry ingredients into a smooth batter.
Tip half of the batter into the loaf tin then spread the jam evenly on the top. Spoon over the remaining batter and scatter some shredded coconut over, covering the top.
Bake in the middle of the oven for 45-50 minutes until golden.
Turn off the oven, but leave the tin in the oven for 5 minutes (open the oven door). Then take the tin out of the oven, rest for 5 more minutes.
Transfer the cake to a wire rack and let it cool completely.
Serve with some icing sugar dusted over it, if you like.