Raspberry And Coconut Bread
Ingredients
Instructions
- Preheat oven to 325°F. Lightly grease and line a 4 x 10 inch loaf pan with parchment paper.
- In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in lemon zest. Add eggs, one at a time, beating well after each addition.
- Sift flour and baking powder together. Fold flour into creamed mixture alternately with coconut and buttermilk, beginning and ending with flour mixture.
- Gently stir in raspberries. Spoon into prepared pan and smooth out the top.
- Bake for 50 - 65 mins or until a skewer inserted into center comes out clean. Cool in pan.
- Once cool remove from the pan and slice and serve. Or toast slices and top with mascarpone and raspberries.
Nutrition & Diet Analysis (per serving)
597
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).