Strawberry Coconut Bread

Ingredients:

• 1 punnet Beerenberg strawberries

• 1 1/2 cups plain flour

• 1 tsp bicarbonate of soda

• 3/4 cup caster sugar

• 1/2 cup desiccated coconut

• 2 eggs, lightly beaten

• 1 tsp vanilla essence

• 1/2 cup Beerenberg Extra Virgin Olive Oil

• 3/4 cup buttermilk

Method:

1. Preheat oven to 180C. Grease and line the base of a 30 x 15cm loaf tin.

2. Puree strawberries in a food processor.

3. Sift flour and bicarbonate into a large bowl along with a pinch of salt. Stir through caster sugar and coconut.

4. Mix together eggs, vanilla essence, olive oil and buttermilk. Make a well in the centre of the sifted ingredients. Mix until mixture comes together. Lightly fold through pureed strawberries (do this by stirring only 2 or 3 times).

5. Pour into prepared pan. Bake for 50 minutes - 1 hour or until a skewer inserted comes out clean.

6. Serve sliced, plain or toasted, with a dollop of mascarpone.