Raspberry And Coconut Bread

• 1 1/3 cups butter, chopped, at room temperature
• 1 cup sugar
• None None finely grated zest 1 lemon
• 2 large eggs
• 6 cups all purpose flour
• 2 tsp baking powder
• 3/4 cup shredded coconut
• 1/4 cup buttermilk
• 1 cup frozen raspberries
• None None mascarpone and raspberries, to serve

1. Preheat oven to 325u0b0F. Lightly grease and line a 4 x 10 inch loaf pan with parchment paper.
2. In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in lemon zest. Add eggs, one at a time, beating well after each addition.
3. Sift flour and baking powder together. Fold flour into creamed mixture alternately with coconut and buttermilk, beginning and ending with flour mixture.
4. Gently stir in raspberries. Spoon into prepared pan and smooth out the top.
5. Bake for 50 - 65 mins or until a skewer inserted into center comes out clean. Cool in pan.
6. Once cool remove from the pan and slice and serve. Or toast slices and top with mascarpone and raspberries.

butter, sugar, lemon, eggs, flour, baking powder, shredded coconut, buttermilk, frozen raspberries, mascarpone

Taken from recipes-plus.com/api/v2.0/recipes/20985 (may not work)