Raspberry and coconut loaf
This Raspberry and Coconut Loaf combines the tropical taste of coconut with the tart sweetness of raspberries. It's an easy-to-make treat that bakes to a moist and flavorful finish.
Cook time 70 min
Prep time 40 min
Ingredients:
2 cups dried coconut meat1 cup coconut milk
1 cup sugar
1 egg
1 tsp vanilla extract
3 cups self-raising flour
1 cup raspberries
If you're looking for a delightful and unique treat, this Raspberry and Coconut Loaf is the perfect choice. Combining the tropical flavor of coconut with the tart sweetness of raspberries, this loaf is a sure hit for any occasion. It's also quite simple to make, requiring just a few basic ingredients you likely already have on hand. Let's get baking and enjoy this flavorful treat!
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal later.
In a large mixing bowl, combine the dried coconut meat and coconut milk. Allow the mixture to sit for about 10 minutes so the coconut absorbs the milk and becomes softer.
After the coconut has softened, add the sugar, egg, and vanilla extract to the bowl. Stir well until all ingredients are fully combined and the mixture is smooth.
Gradually add the self-raising flour to the wet mixture. Fold the flour in gently until almost no flour streaks remain. Be careful not to over-mix; the batter should be thick but smooth.
Gently fold the raspberries into the batter, being cautious not to crush them too much. This will give your loaf beautiful pockets of raspberry flavor throughout.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the loaf pan in the preheated oven and bake for approximately 60–70 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few crumbs attached.
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10–15 minutes. Then, transfer the loaf to a wire rack to cool completely.
Once fully cooled, slice the Raspberry and Coconut Loaf into thick slices. Enjoy it on its own or with a dollop of whipped cream or a spread of butter.
Congratulations! You've successfully made a delicious Raspberry and Coconut Loaf. This moist and flavorful bread is perfect for breakfast, afternoon tea, or even as a dessert. The combination of raspberries and coconut creates a delightful balance of tart and sweet, making it a favorite for all ages. Enjoy your homemade creation with family and friends!
Raspberry and coconut loaf FAQ:
The Raspberry and Coconut Loaf should be baked for approximately 60–70 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
To determine if the loaf is done, use a toothpick inserted into the center. If it comes out clean or with just a few crumbs, the loaf is ready. If there’s wet batter on the toothpick, it needs more time to bake.
Yes, you can use fresh raspberries instead of dried. Just be gentle when folding them into the batter to avoid crushing them too much, which can affect the loaf’s texture.
A standard 9x5 inch loaf pan is recommended for this Raspberry and Coconut Loaf recipe. This size will ensure the loaf bakes evenly throughout.
Store the leftover Raspberry and Coconut Loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Tips:
- Ensure that your coconut meat is finely shredded for a more even texture throughout the loaf.
- If fresh raspberries are not in season, you can use frozen raspberries. Just make sure to drain any excess moisture after thawing.
- Use a toothpick to check if the loaf is cooked through. Insert it into the center of the loaf; if it comes out clean, the loaf is done.
- Let the loaf cool completely before slicing to prevent it from crumbling.
- Store the loaf in an airtight container to keep it fresh for several days, or freeze slices for a quick treat later on.
Nutrition per serving
8 ServingsCalories 560kcal
Protein 10g
Carbohydrates 90g
Fiber 7g
Sugar 40g
Fat 20g
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