A quick and easy Thermomix Strawberry & Coconut Loaf... the perfect way to make use of in season strawberries!!
This Thermomix Strawberry & Coconut Loaf is my go-to recipe when strawberries are in season. They're cheap, they're delicious and they're massively bursting with flavour.
I love this recipe because the yoghurt keeps everything moist, while the strawberries add the perfect tang. Never mind the fact that it takes less than 10 minutes to prepare... talk about easy!!
This Thermomix Strawberry & Coconut Loaf makes the perfect lunch box recipe PLUS it's freezer friendly!
And if you like the sound of our loaf, make sure you also check out these yummy Thermomix strawberry recipes...
Thermomix Strawberry & Cream Cupcakes
Thermomix Strawberry & Banana Loaf
Thermomix Strawberry & Coconut Loaf
Equipment
- Thermomix
- Loaf Tin
- Oven
Ingredients
- 150 g butter chopped
- 110 g caster sugar
- 40 g desiccated coconut
- 2 eggs
- 140 g Greek yoghurt
- lemon zest from 1 lemon
- 225 g self raising flour
- 250 g strawberries roughly chopped
- icing sugar to dust
Instructions
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 22cm X 8cm loaf tin with baking paper and set aside.
- Chop the butter into pieces and place into the Thermomix bowl. Cook for 3 minutes, 80 degrees, Speed 2, or until melted.
- Place the caster sugar, coconut, eggs, Greek yoghurt and lemon zest into the Thermomix bowl and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds or until well combined.
- Add the self raising flour and mix for 5 seconds, Speed 4. Scrape down the sides and repeat for a further 5 seconds.
- Use the spatula to fold the strawberries through the mixture.
- Spread the mixture into the prepared tin and bake in the oven for 50-60 minutes or until a skewer inserted into the middle comes out clean.
- Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- you can use fresh or frozen strawberries in this recipe. If using frozen strawberries, do not defrost them first.
- you can substitute the strawberries for any of your favourite berries.
- if the loaf is browning too quickly, simply place a sheet of foil loosely over the top and continue cooking.
- the loaf is cooked when a skewer inserted into the center comes out clean or with a few crumbs on it.
- store in an airtight container at room temperature for up to 3 days. Do not store the loaf in the fridge as it will dry out.
- freeze any leftovers for up to 3 months.
Nutrition
Erin says
This recipe turned out just how I had hoped! Nice crumbly texture. I replaced the strawberries with fresh raspberries.
Alesha says
I made this gorgeous cake today and it was devine. I replaced the strawberries with frozen raspberries as that is what I had in my freezer to use up. It was perfect, very dense and the whole cake was gobbled up by family. Thank you for a fabulous recipe!
Sue says
This loaf is divine! Thank you for sharing the recipe. Could I use this recipe to make cupcake/muffin size cakes? Would I just need to reduce the cooking time?
Thank you!
Lucy Mathieson says
Absolutely! And yes just reduce the cooking time a little bit!
Nikki says
Thanks heaps for all these great recipes and tips. I am very new to this mean machine and can't wait to use it more. Especially meals in the Verona. I have a question in regards to this recipe. Could I use thickened cream instead of Greek yogurt?
Nikki
Lucy Mathieson says
Hi Nikki, congratulations on buying your Thermomix! Hmmm.. I havent made this loaf with thickened cream sorry! But you could definitely give it a go!