Raspberry & Coconut Loaf
Recipe: #34270
February 08, 2020
Categories: Desserts, Snacks, Coconut, Raspberry, Australian, Baby Shower, Birthday Brunch, Easter, Mothers Day, Picnic, Oven Bake, more
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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