This is a recipe from Super Food Ideas magazine. I’ve had it for ages and a friend recently asked for the recipe, which prompted me to make this RASPBERRY AND COCONUT LOAF again. Very simple, will serve 8. This is what I had with lemon curd…
1 ¾ cups dessicated coconut
1 ½ cups coconut milk = 1 × 400g tin
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
Method:
- Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
- Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm × 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
- Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.
- Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes 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.
- Eat!
It took longer to cook than the recipe says, about 1 hour 45 minutes ( I kept checking and because my oven is not the best, turning the pan in the oven).
