Instructions

1. Preheat oven to 180C/160C fan assisted/gas 4. Line a 1lb loaf tin with parchment paper.
2. Place flour desiccated coconut and bread soda in a food processor, fitted with dough hook. You could also use a hand mixer for this. Blitz to combine.
3. Add sugar, melted butter, yoghurt, eggs and vanilla and blitz again until you have a smooth batter.
4. Tip: Halfway through mixing, scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are combined.
5. Add raspberries and mix through using a spoon or spatula.
6. Spoon the batter into the lined loaf tin and bake for 50-60 minutes or until a skewer comes out clean.
7. Tip: If the loaf is browning too quickly cover with tin foil.
8. Leave to cool in the tin on a wire rack for about 10 minutes, then turn out and leave to cool completely.
9. To finish spread the jam over the top of the cooled loaf and sprinkle with coconut flakes.
10. Store at room temperature in an airtight container for up to 3 days.