Recipe: Strawberry and Coconut Bread

Kinderling News & Features

Love some cake with your coffee? This yummy Strawberry and Coconut Bread recipe is perfect with a cuppa.

If you aren’t a fan of strawberries (WHAT!) you can certainly leave them out, or add in another berry, but they do make this cake just that little bit more special.

It’s perfect on its own but for something a little more special try toasting it under the grill and drizzling a little honey over the top – yum!

Strawberry and Coconut Bread

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Servings: 10


  • 2 eggs
  • 300 ml milk
  • 1 teaspoon of vanilla essence
  • 375 g of plain flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of cinnamon
  • 200 g of caster sugar
  • 150 g of shredded coconut
  • 75 g of butter
  • 8 fresh strawberries to decorate


  1. Preheat your oven to 180 degrees and line a large loaf tin with baking paper.
  2. Place the butter into a microwave safe bowl and cook in 30 second spurts until it has melted. Set aside to cool slightly.
  3. Add the dry ingredients to a large bowl and mix to combine. Add the eggs, milk and melted butter and fold through until mixture has just combined.
  4. Pour the mixture into your prepared loaf tin and decorate the top with sliced strawberries.
  5. Place the loaf tin into the oven and bake for one hour and five minutes or until cooked through when tested with a skewer.

Republished with permission from Create Bake Make.