Raspberry and Coconut Loaf
Serves: 10
  • 1¾ cups shredded coconut
  • 1½ cups coconut milk
  • 1 cup caster sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1⅔ cups self-raising flour
  • 1 cup frozen raspberries and an extra handful for sprinkling on top
  • pure icing sugar, to serve
  1. Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
  2. Preheat oven to 170 degrees Celsius. Line base and sides of a 7cm deep, 10.5cm x 20.5cm 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. Be careful not to over mix! Fold in the raspberries.
  4. Spoon mixture into the prepared tin. Sprinkle extra berries over the top. Bake for 1 hour and 10 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in the pan for 10 minutes. Lift out and place on rack to cool completely. Dust with icing sugar and slice.
Recipe by Villiers Brown at http://villiersbrown.com/raspberry-and-coconut-loaf/