How to make raspberry-lime coconut loaf

Fresh raspberries can go from plump and juicy to soft and mushy in no time at all. If you find a punnet in the fridge that’s looking worse for wear, don’t chuck it.

Blitz them in a smoothie – the perfect breakfast on a hot summer morning.

Or stir them into oats and dairy or non-dairy milk with nuts and seeds and stash in the refrigerator overnight for a batch of bircher muesli the next morning.

Raspberries also make a great salad dressing, smashed and mixed with a fruity vinegar and some olive oil.

Or toss them into the batter for pancakes or a loaf cake.

The fruit keeps the loaf moist and adds natural sweetness, so you don’t need too much sugar.

It also keeps well and you can toast slices the next day for a teatime treat.

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250g plain flour
2 tsp baking powder
1 tsp salt
100g brown sugar
Zest and juice of 1 lime
1 egg, beaten
250ml milk
30g butter, melted and cooled
1 tsp vanilla
75g desiccated coconut
200g raspberries
1 tbsp caster sugar

Preheat the oven to 175C. Butter and flour a 25x15x7cm/2lb capacity loaf pan.

Sift the flour, baking powder and salt together in a mixing bowl. Stir in the brown sugar and lime zest. In a separate bowl, combine the beaten egg with the milk and vanilla. Stir in the melted butter.

Fold the liquid ingredients into the dry, about a third at a time. Stir in the coconut. Lightly smash the raspberries with the back of a spoon and add to the batter.

Pour into the prepared loaf pan and and bake for about 50 minutes, or until a wooden skewer comes out clean.

Place on a rack and allow to cool for about 10 minutes before turning out of the pan. While the loaf is cooling, place the caster sugar and lime juice into a small saucepan and bring to a boil.

Remove from the heat and brush the glaze on the top of the loaf. Allow to cool completely before slicing.

@juliapleonard