This raspberry and coconut loaf is always a big hit in our house. It’s so deliciously moist and the combination of raspberries and coconut makes it perfect for Summer. I baked mine for a picnic recently and both the adults and kids loved it – happy days!
The recipe is courtesy of Taste.
1 3/4 cups desiccated coconut
1 1/2 cups light coconut milk (I use light coconut cream)
1 cup caster sugar (I only use 3/4 cup)
1 egg, lightly beaten
1 teaspoon vanilla essence
1 2/3 cups self raising flour
1 cup frozen raspberries
Shredded coconut for topping
1) Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes
2) Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends
3) Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries
4) Spoon mixture into prepared pan. Top with shredded coconut. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Serve toasted, if desired.
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What are your favourite Summer time recipes?