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Raspberry and coconut yogurt loaf

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!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 170°C. Grease and line a medium loaf tin.
  2. Combine the flour and baking powder in a mixing bowl.
  3. In another bowl whisk the egg and sugar until pale and fluffy. Add the oil and yogurt.
  4. Combine the wet and dry ingredients into a smooth batter.
  5. 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.
  6. Bake in the middle of the oven for 45-50 minutes until golden.
  7. 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.
  8. Transfer the cake to a wire rack and let it cool completely.
  9. Serve with some icing sugar dusted over it, if you like.