Raspberry and Coconut Loaf

5 steps

Updated at: Thu, 17 Aug 2023 05:08:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3125 kcal (156%)

Total Fat156.3 g (223%)

Carbs398.3 g (153%)

Sugars227.6 g (253%)

Protein43.9 g (88%)

Sodium2641.7 mg (132%)

Fiber33.9 g (121%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ¾ cupsdesiccated coconut

1 ½ cupscoconut milk

1 cupcaster sugar

1egg

lightly beaten

1 tspvanilla essence

1 ⅔ cupsSelf-raising flour

1 cupfrozen raspberries

pure icing sugar

to serve

Instructions

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.

Step 5

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.