Ingredients
Dry ingredients
All-purpose flour — 1½ cups (190g)
Desiccated coconut — 1 cup (80g)
Baking powder — 2 teaspoons
Salt — a small pinch
Wet ingredients
Unsalted butter, melted — ½ cup (115g)
Granulated sugar — ¾ cup (150g)
Eggs — 2 large
Coconut milk — ½ cup (120ml)
Vanilla extract — 1 teaspoon
Fruit
Fresh strawberries, chopped — 1 cup (150g)
A little extra flour for dusting the strawberries
Instructions
As the oven warms to a gentle 175°C (350°F), the kitchen begins to smell like anticipation. You reach for your mixing bowl, letting the flour fall softly like dust over a quiet morning. The coconut follows, adding its warm, tropical whisper, and soon the baking powder and salt blend in as if they always belonged together.
In another bowl, the melted butter meets the sugar, and they come together in a glossy sweetness. The eggs slip in one after the other, followed by the velvet touch of coconut milk and the comfort of vanilla. When everything is smooth and inviting, you pour this creamy mixture into the dry bowl, folding gently until the batter becomes thick and fragrant.
The strawberries wait patiently. You dust them lightly with flour—just enough to keep them from sinking—then fold them into the batter, each piece like a ruby hidden in soft sand.
The loaf pan welcomes the mixture, and as it bakes, the house fills with the scent of toasted coconut and warm fruit. About 50–60 minutes later, a golden top appears, and a skewer comes out clean from the center. Let it rest, allowing the flavors to settle and deepen as it cools.
Slice when warm or completely cooled, and enjoy a loaf that feels like a quiet tropical afternoon kissed by summer strawberries.