I was searching my blog recently for this recipe and I couldn’t find it. I can’t believe I haven’t shared it with you before now. I have been making this Coconut Raspberry Loaf for years. It’s one of those easy mixes that can be easily whipped up in a mixing bowl with a spoon. There’s no need to get out the heavy mix master which makes cleaning up a breeze.
I make this often for an after school snack for the kids and to have with a cuppa when guests pop in. I bake the loaf, slice it up, and put it in the freezer (in a freezable container) and take out a slice and defrost as needed.
I use frozen raspberries as they are kinder on the budget than the fresh variety. This is a dense loaf with a delicious coconut flavour.
Coconut Raspberry Loaf
|
Prep Time |
Cook Time |
Total Time |
|
35 mins |
1 hour |
1 hour 35 mins |
- 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 flour, sifted
- 1 cup frozen raspberries
- Pure icing sugar, to serve
Instructions
- Add coconut to a large bowl. Pour over coconut milk, stir to combine.
- Cover bowl with lid or cling wrap and stand for 30 minutes.
- Preheat oven to 170°C, fan forced.
- Line a loaf pan with baking paper.
- Add vanilla, sugar, egg to coconut mix, stir through.
- Fold through flour.
- Gently stir through raspberries.
- Pour batter into loaf pan.
- Bake in oven for 45-60 minutes until golden or until a skewer inserted into the centre comes out clean.
- Allow to cool for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
By Kat – The Organised Housewife
this recipe was originally found on taste.com.au
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7 comments
Hi Kat,
I am going to try making your Coconut Raspberry Loaf. I always enjoy coconut in home-made treats, bikkies or whatever. Is there anything that I should look out for making this? I plan to take it to next Thursday night’s Bible class. I had a slight disaster yesterday. I made a batch of vanilla slices but the pink icing was too watery. I had made half the recommended ingredients but must have included more than half the water. I thought I had been accurate. Not everyone enjoys icing on them so I made half with icing and half with icing sugar. Instead of nice, thickish icing I virtually painted it on! It was the ugliest result ever seen!
I pointed my error out to the hostess. She was all smiles and sympathy but I noticed she only cut up the icing sugar half! Ha.
I have made a few of your recipes and always enjoy them. Thanks for being there for us mere males, Kat.
Best wishes, Les.
This is the perfect timing for this recipe!! I just bought a couple of punnets of raspberries yesterday (they’re so much cheaper at the moment!!). YUM! Thanks Kat xx
I know it’s a silly question but can I use a substitute for the coconut milk? Or would it just ruin the whole taste…
Hi, I have made this cake twice in two days, It is so yummy. I now need to make some more to have on hand for family and especially for my “children” who go to university. I make this recipe into muffins, freeze and then they can take them for lunch, by then they are defrosted. Re: “substitute coconut milk?” I actually used a tin of evaporated milk for my second batch as I had no coconut milk and it worked out fine.
Thanks for sharing the recipe Kat! I made it last week and it was a hit with the family, especially my oldest boy. He generally doesn’t fancy anything with desiccated coconut but had quite a few slices of this! Will make it again probably into. muffins, and maybe this time experimenting with different fruits.
PS: I did cut down on sugar and served without icing sugar.
Quick question Kat. What do u think this would be like all ingredients the same minus out the raspberries and replace them with blueberries? Your thoughts ?
Hi Kat, I have a question regarding the coconut milk in this recipe? Is it canned coconut milk or is it the drinking coconut milk (tetra pack) that is used? Thanks 🙂