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

Cost $5

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.

RECIPE NOTES & TIPS

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.