Raspberry & Coconut Loaf

8
Servings
30m
Prep Time
1.15m
Cook Time
31m
Ready In


"This recipe is form "Food Ideas". My daughter loves raspberries and makes this all the time, this is so easy, and tastes wonderful. This cake can be toasted if preferred. I used a cream cheese icing on the top of this cake instead of the icing sugar and it was so delicious."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (141.9 g)
  • Calories 303.5
  • Total Fat - 8.7 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 31.1 mg
  • Sodium - 62.7 mg
  • Total Carbohydrate - 53.1 g
  • Dietary Fiber - 4.7 g
  • Sugars - 32.7 g
  • Protein - 6.4 g
  • Calcium - 69.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step 1

Combine the coconut & coconut milk in a large bowl. Cover the bowl & stand for 30 minutes.

Step 2

Preheat oven to 170°C.

Step 3

Line the base and sides of a 7cm-deep, 10.5cm x 20.5cm (approx 8 x 4 x 2.5 inch) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

Step 4

Using a metal spoon, stir in the sugar, egg and vanilla into coconut mixture. Sift the flour over coconut mixture & gently stir until combined. Fold in the raspberries.

Step 5

Carefully spoon the mixture into prepared pan & bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes. When cooled, carefully lift the loaf onto a wire rack to cool completely.

Step 6

Dust with icing sugar and slice.

Tips & Variations


No special items needed.

Related