Enjoy this Coconut Raspberry Loaf for afternoon tea or pop into school lunch boxes.
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.
You’ll find this recipe in my Lunchbox Recipe Cookbook
Kat's lunchbox recipe cookbook
No-Fuss, No-Heat Sweet & Savoury Recipes
This collection of over 50 freezer-friendly recipes offers a simple, stress-free way to prepare quick, delicious, and nutritious school or work lunches for the whole family.
Coconut Raspberry Loaf
Ingredients
- 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.
