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Strawberry & Coconut Loaf

Strawberry & Coconut Loaf

This is a really simple loaf recipe and great to use up any fresh strawberries that might be about to turn. I like to divide it into individual portions and freeze. Don’t use frozen berries as it will make the cake too soggy.

Strawberry & Coconut Loaf

Recipe by Jenny Atkins of Real Food by Two Moms


  • 2/3 cup butter or coconut oil melted

  • 1/2 cup coconut sugar

  • 2 eggs beaten

  • 1/2 cup desiccated coconut

  • 1/2 cup Greek yoghurt

  • zest of 1 lemon

  • 1 1/4 cups self raising flour

  • 1 cup fresh strawberries sliced

  • coconut flakes optional


  • Preheat oven to 160 C/320 F. Grease and line a 9 x 3in loaf tin with parchment paper.
  • Whisk the sugar and melted butter/oil, then slowly add the beaten eggs and whisk. Once well combined stir in the desiccated coconut, greek yoghurt and lemon zest.
  • Mix in the flour and then fold in the sliced strawberries.
  • Pour the mixture into the prepared tin. You can sprinkle coconut flakes on the top of the cake if you like. Bake in oven for 60 minutes or until a skewer inserted into the middle comes out clean.

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