NHG bakes: coconut & raspberry loaf

Raspberries were going cheap everywhere at Portobello market today so I decided to buy a few punnets to bake with. I was going to make muffins to take to work, but ended up making this coconut & raspberry loaf instead (which randomly happens to be an Australian recipe).

My measuring cups are my absolute favourite kitchen accessory and are from Anthropologie on King's Road - I can't recommend this beautiful shop enough! My black & white canister is Liberty of London for Target and the blue tinted glass jar that holds my flowers is an American vintage mason jar from Pedlars in Notting Hill.

I can't wait to bake with my grandma when I visit home in less than two weeks - Ottolenghi-style passionfruit meringues are on the agenda. If you've ever tasted them you will know what I am talking about! NHG x

Ingredients:
    * 2 extra large eggs
    * 1 1/3 cups milk (300 mls)
    * 1 tsp vanilla extract
    * 2 1/2 cups plain flour
    * 2 tsp baking powder
    * 2 tsp ground cinnamon
    * 1 cup castor sugar
    * 2 cups of desiccated coconut (coconut shreds)
    * 5 tbsp unsalted butter, melted
    * 15 raspberries, halved (I used about 25)

Preparation:
   1. Preheat oven to 350F (180C).
   2. Lightly grease a loaf tin with butter.
   3. Lightly whisk the eggs, milk and vanilla in a bowl.
   4. Sift the flour, baking powder and cinnamon together into a separate, large bowl. Add the sugar and coconut and stir until just combined.
   5. Make a well in the center of the dry ingredients and gradually stir in the egg mixture until just combined.
   6. Add the melted butter and raspberries and stir until mixture is just smooth but don't over-mix.
   7. Pour batter into the tin and bake for 1 hour. Test the bread to see if it's ready by inserting a skewer into the middle. If it comes out clean, it's ready.
   8. Let the bread rest in the pan for 4 minutes and then turn out onto a wire rack to cool completely. Serve in thick slices with butter and a little jam.