Our light and fruity Thermomix Strawberry & Coconut Loaf is the perfect way to make use of in season fresh strawberries!
It doesn't get any easier (or more delicious!) than our Thermomix Strawberry & Coconut Loaf!
Just a few minutes prep time + a handful of basic everyday ingredients = a simple fruity loaf that everyone loves.
Looking for more delicious ways to use up your in-season ripe strawberries?
Try our strawberry banana loaf, strawberry cupcakes or strawberry smoothie recipes!
Why You're Going To Love This Recipe
This light and fruity loaf recipe is simply delicious!
- Quick Prep Time - it takes just 10 minutes of active prep time to have this loaf prepped and in the oven!
- Versatile - switch the strawberries for any of your favourite berries... or use a combination!
- Great For Lunch Boxes - the kids love this light sweet loaf... just make sure you keep a few slices for your mid morning cuppa!
- Freezer Friendly - freeze any leftovers for easy grab and go snacks.
What You Need
Our simple Thermomix Strawberry & Coconut Loaf is made using just a handful of basic ingredients.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - you can use salted or unsalted butter in this recipe.
- Sugar - use caster sugar (superfine sugar)
- Coconut - we recommend using fine desiccated coconut
- Eggs - use large eggs at room temperature (approx 60g each)
- Greek Yoghurt - use a good quality thick Greek yoghurt, such as Jalna
- Lemon Zest - from 1 lemon
- Self Raising Flour - this is the rising agent in our loaf recipe
- Strawberries - you can use fresh or frozen strawberries
Step By Step Instructions
It takes just minutes to prepare our simple Thermomix Strawberry & Coconut Loaf.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt The Butter
Place the butter into the Thermomix bowl and cook until melted.
Step 2 - Mix
Add the caster sugar, coconut, eggs, Greek yoghurt and lemon zest into the Thermomix bowl.
Mix until combined.
Add the flour and mix through.
Fold the strawberries through using the spatula.
Step 3 - Bake
Bake the loaf for 50-60 minutes or until a skewer inserted into the middle comes out clean or with a few crumbs.
Expert 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.
FAQs
Yes - you can use either fresh or frozen strawberries in this recipe. If using frozen strawberries, do not defrost before using.
Yes! Blueberries, blackberries and raspberries all work beautifully in this recipe (or even a combination!).
Related Recipes
Fill up those little lunchboxes with our range of Thermomix sweet muffins and breads!
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Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
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
The post Thermomix Strawberry & Coconut Loaf appeared first on Thermobliss.