Ingredients
- 1 3/4 cups coconut, desiccated
- 350 milliliters coconut milk, (1 1/2 cups)
- 1 cup caster sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla essence
- 1 2/3 cups self-raising flour
- 1 cup raspberries, frozen
- 1 1/2 tablespoons icing sugar, to serve (optional)
How to Make
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Step 1: Combine the coconut & coconut milk in a large bowl. Cover the bowl & stand for 30 minutes.
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Step 2: Preheat oven to 170°C.
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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.
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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.
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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.
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Step 6: Dust with icing sugar and slice.
We hope you enjoy this recipe!
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