Raspberry and coconut loaf

Name: Raspberry and coconut loaf
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Ingredients: 148.75 gm desiccated coconut; 378.75 gm coconut milk; 215.00 gm caster sugar; 1 egg, lightly beaten; 4.40 gm vanilla essence; 249.00 gm self-raising flour; 250.00 ml frozen raspberries; Pure icing sugar, to serve

4.8

(134)

www.taste.com.au

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Prep Time: 40 minutes

Cook Time: 70 minutes

Total: 110 minutes

Servings: 8

Author : Annette Forrest

bake family friendly cake

Ingredients

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Instructions

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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.