Raspberry Loaf Cake

  • 30 minutes preparation
  • Serves 6 people
  • Simple

Ingredients

  • 1 3/4 cups desiccated coconut
  • 1 1/2 cups coconut milk
  • 1 cup caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla essence
  • 1 2/3 cups self-raising flour
  • 1 cup frozen raspberries
  • Pure icing sugar, to serve

Method

STEP 1

Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.

STEP 2

Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

STEP 3

Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.

STEP 4

Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.

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