Side Pannel
Raspberry And Coconut Loaf
Raspberry And Coconut Loaf
- Recipe Submitted by maryjosh on 03/22/2019
Ingredients List
- 1 3/4 cups desiccated coconut
- 1 1/2 cups coconut milk
- 1 cup caster sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 1 2/3 cups self-raising flour
- 1 cup frozen raspberries
- Pure icing sugar, to serve
Directions
Step 1
Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
Step 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.
Step 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.
Step 4
Spoon mixture into prepared pan. 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. Dust with icing sugar and slice. Serve toasted, if desired.
Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
Step 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.
Step 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.
Step 4
Spoon mixture into prepared pan. 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. Dust with icing sugar and slice. Serve toasted, if desired.
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