The local coffee roaster makes this wonderful looking raspberry coconut loaf. It looks great but I have never bought it because it sits on the counter in the morning sun – individual slices sealed in little plastic bags. Not so good. However, it did provide inspiration for searching for a recipe for something that looked similar. This amazing version was found on Taste.com and is credited to Annette Forrest.
The base of the cake is a tin of coconut milk which you use to soak the coconut in before adding it to the cake mixture. There is no butter, but watch out for the sugar.
So simple, so delicious!
- 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
- Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
- 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.
- 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.
- 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.