Raspberry & white chocolate coconut bread
Indulge in this delectable Raspberry & White Chocolate Coconut Bread. A delightful fusion of sweet raspberries, creamy white chocolate, and a hint of coconut, baked to perfection. Perfect for a delicious breakfast treat or a scrumptious dessert. Easy to make with simple ingredients like self-raising flour, sugar, dried coconut meat, buttermilk, and eggs. Enjoy every moist, flavorful bite!
Cook time 75 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1/2 cup dried coconut meat
3/4 cup sugar
1/2 cup raspberries
1/2 cup white chocolate
1 cup buttermilk
2 eggs
Indulge in the delightful combination of tangy raspberries, sweet white chocolate, and tropical coconut with this irresistible Raspberry & White Chocolate Coconut Bread. This recipe brings together the perfect balance of flavors and textures, making it an ideal treat for breakfast, brunch, or dessert.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, combine 2 cups of self-raising flour, 1/2 cup of dried coconut meat, and 3/4 cup of sugar. Mix well to ensure even distribution.
- In another bowl, whisk together 1 cup of buttermilk and 2 eggs until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir just until the mixture is smooth and there are no lumps, being careful not to over-mix.
- Gently fold in 1/2 cup of raspberries and 1/2 cup of white chocolate pieces. Ensure the raspberries and chocolate are evenly spread throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Slice and serve your raspberry & white chocolate coconut bread as a delightful snack or dessert!
Tips:
- Tip 1: Use fresh or frozen raspberries for the best flavor. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding too much color into the bread.
- Tip 2: For an added crunch, lightly toast the dried coconut meat before mixing it into the batter.
- Tip 3: Fold the raspberries and white chocolate gently into the batter to prevent breaking the berries and creating streaks in your bread.
- Tip 4: Line your baking tin with parchment paper for easy removal and a cleaner presentation.
- Tip 5: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps to firm up the bread and makes slicing easier.
This Raspberry & White Chocolate Coconut Bread is a delectable treat that's sure to impress. With its moist texture and a harmonious blend of flavors, it’s perfect for both casual snacking and special occasions. Serve it warm or at room temperature and enjoy every bite of this delightful bread.
Nutrition per serving
10 ServingsCalories 280kcal
Protein 6g
Carbohydrates 50g
Fiber 2.15g
Sugar 24g
Fat 7g
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