Thermomix Strawberry & Coconut Loaf

A quick and easy Thermomix Strawberry & Coconut Loaf... the perfect way to make use of in season strawberries!!

Course Lunchbox Ideas

Cuisine Australian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 241kcal

Author Lucy & Lauren

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 roughly chopped strawberries
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.
Place the butter into pieces and place into your 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 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

If your loaf is browning too quickly in the oven, simply place a sheet of foil loosely over the top and continue baking. Store in an airtight container at room temperature for up to 3 days. Freeze in an airtight container for up to 1 month.

Nutrition