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 LoafRecipe 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 flourSee Also
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.