Created by Tis on February 8, 2020
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.