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Coconut Raspberry Loaf

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4.5 from 2 reviews

  • Author: Katrina


  • 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


  1. Preheat oven to 170°C, fan forced.
  2. Grease or line loaf pan with baking paper.
  3. In a large bowl, add coconut and coconut milk, mix to combine.
  4. Cover bowl with lid or a plate and stand for 30 minutes.
  5. Add vanilla, sugar, egg to coconut mix, mix to combine.
  6. Fold through flour.
  7. Gently stir through raspberries.
  8. Pour batter into prepared loaf pan.
  9. Bake in oven for 45-60 minutes or until golden and cooked through.
  10. Rest in tin for 5 minutes before transferring to a wire rack to cool completely.


Cut into slices to freeze individual portions.


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