Raspberry Coconut Bread


The holidays are over. Back to school means making lunches in the mornings for Wal and the sprogs, and lunches need treats for recess.   I realise that the treat is the most important feature of the lunch so I try to ensure a bit of variety. A small piece of this bread will fill them up but the raspberries give it a lightness. And in the morning panic (mornings are frightful in our house, no matter how early everyone gets up…) it is quick and easy to slice and wrap and slip into the lunchbox. Of course the coconut bread is also good for breakfast, afternoon tea, or any other time you want to pull out something yummy to get you going or to enjoy with tea or coffee.


  • 290 g softened butter
  • 180 g sugar
  • 140 g self raising flour
  • 280 g plain flour
  • 2 t baking powder
  • 1 t cinnamon
  • 60 g almond meal
  • 1 c buttermilk
  • 1 c fresh or frozen raspberries, plus a few extra for decorating.

Beat butter and sugar until light and pale in colour. Add sifted flour, baking powder and cinnamon 1/3 at a time and mix well. Fold in almond meal and buttermilk and mix til well combined. Add raspberries and mix in carefully. Pour into lined loaf and decorate generously with extra raspberries. Cook at 170C for 50-60 minutes, or until skewer comes out clean. Serve with or without butter. The bread is lovely toasted too.


About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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