Coconut Raspberry Loaf

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 Coconut Raspberry Loaf 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 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 make this Coconut Raspberry Loaf 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.

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Coconut Raspberry Loaf

  • Author: Katrina Springer
  • Prep Time: 35 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 mins
  • Yield: 8 1x

Ingredients

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, sifted
  • 1 cup frozen raspberries
  • Pure icing sugar, to serve

Instructions

  1. Add coconut to a large bowl. Pour over coconut milk, stir to combine.
  2. Cover bowl with lid or cling wrap and stand for 30 minutes.
  3. Preheat oven to 170°C, fan forced.
  4. Line a loaf pan with baking paper.
  5. Add vanilla, sugar, egg to coconut mix, stir through.
  6. Fold through flour.
  7. Gently stir through raspberries.
  8. Pour batter into loaf pan.
  9. Bake in oven for 45-60 minutes until golden or until a skewer inserted into the centre comes out clean.
  10. Allow to cool for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

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this recipe was originally found on taste.com.au

I make this Coconut Raspberry Loaf 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.

What do you keep on hand when unexpected guests pop in?

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9 comments

Les Brown March 17, 2017 - 12:53 PM

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.

Reply
Lucy @ Bake Play Smile March 19, 2017 - 4:39 AM

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

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Chatty Richardson March 20, 2017 - 9:46 AM

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…

Reply
Fiona Webb March 20, 2017 - 10:25 AM

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.

Reply
Glory March 21, 2017 - 9:09 AM

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.

Reply
Chantelle March 23, 2017 - 12:37 AM

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 ?

Reply
Michelle Petropoulos May 16, 2017 - 1:53 PM

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 🙂

Reply
Lyn August 25, 2017 - 8:50 AM

Is the flour in this recipe plain or self raising? Thanks!

Reply
Katrina - The Organised Housewife August 25, 2017 - 9:46 AM

Hi Lyn, Sorry for the confusion. It is Self -Raising Flour

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