Strawberry Coconut Bread

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When I was a kid strawberries were a real treat. I am not sure why. Maybe they were really expensive back then. Whatever the reason, when a punnet appeared in the house (if it survived the car trip back from the markets) it would be pounced upon by everyone home, as if our very lives depended on it. So it was a particularly rare event that strawberries were used in a recipe of any kind.  Occasionally my mom would hide some to sneak into a fruit salad but that was it.

Nowadays, with Sprog 2 totally addicted to them, strawberries are a staple in our house.  They are still pounced upon immediately, and she can eat a whole punnet by herself in moments, but I follow my mother’s example and hide them whenever I have a particular purpose in mind.

I have tinkered a little with a recipe found on a blog that I like, http://sharingthefoodwelove.wordpress.com/2012/08/11/strawberry-and-coconut-bread/ (you should have a look, she has some great ideas).  I love to make bread with berries, but it hadn’t crossed my mind to try strawberries.

The bread is lovely and moist, and not too sweet.  The coconut gives it a wonderful texture, while the strawberries give it lift and freshness.  Really yummy.  Thanks for the inspiration Leah!

Recipe

  • 125 g melted butter
  • 1 c dessicated coconut
  • 1 c milk
  • 2/3 c light brown sugar
  • 3 eggs, room temperature
  • 3 c flour
  • 2 t baking powder
  • 1 c diced strawberries
  • 1 t vanilla essence

Wash and dry strawberries, setting a couple aside for decoration. Pre-heat over to 180C. Line loaf pan with baking paper.

Melt butter and blend with sugar until light and fluffy. Add eggs, vanilla, milk and coconut and stir until well mixed. Add flour and baking powder in batches to create a batter.

Spoon a layer of batter evenly into the pan and then layer half of the strawberries on top.  Gently mix remaining strawberries into the batter and spread into pan.  Slice set aside strawberries and decorate the top of the loaf.

Cook 35-45 minutes or until a skewer inserted into the middle of the loaf comes out clean. Cool before slicing.

It’s delicious on its own or with butter, and is fabulous toasted.

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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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