Ingredients
Units Scale
- 1 3/4 cups desiccated coconut
- 1 1/2 cups coconut milk
- 1 teaspoon vanilla essence
- 1 cup caster sugar
- 1 egg, lightly beaten
- 1 2/3 cups self-raising flour
- 1 cup raspberries, frozen
Instructions
- Preheat oven to 170°C, fan forced.
- Grease or line loaf pan with baking paper.
- In a large bowl, add coconut and coconut milk, mix to combine.
- Cover bowl with lid or a plate and stand for 30 minutes.
- Add vanilla, sugar, egg to coconut mix, mix to combine.
- Fold through flour.
- Gently stir through raspberries.
- Pour batter into prepared loaf pan.
- Bake in oven for 45-60 minutes or until golden and cooked through.
- Rest in tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Cut into slices to freeze individual portions.
