It’s been a very long time since I have loaf-ed. During the first half of 2015 I went through a huge Life Changing Loaf phase which equated to at least two to three nutty seedy loaves being pulled from the oven weekly. I’ve only noticed as of late that there has been a MYO (making your own) loaf shortage due to the sourdough madness going on over at The Alimental Sage .
I had a spare few hours last weekend, so I pulled out my ole loaf tin (how many times can I say loaf in this post?) and decided on a healthy coconut and raspberry loaf to nibble on during the week. Operation MYO loaf was happening. This was exciting. We’re already up to 6 loaf’s guys.
This coconut and raspberry loaf is fragrant, has a sweet tangy surprises all through it from the frozen raspberries and is deliciously moist. If any of you can come up with a better word for describing a cake/loaf I’ll bake you something and mail it out straight away.
There was flour, an egg, shredded coconut, coconut milk, frozen raspberries and some vanilla essence. It’s no fancy baking feat by any means.. that is not what we aim for in the DTS kitchen. All baking must be simple and straight forward. All the time I have to dilly dally around is spent making pasta and other savoury goodness and that’s fine by me.
The recipe is simple, and healthy if you decide to forgo the cup of sugar required (what?!). I only used in a teaspoon of sugar and I honestly prefer it, plus it means I can have 2, maybe 3 slices of this coconut raspberry loaf with melted butter as a dessert and it’s totally okay. It also means I can give the loaf (9) a dusting of icing sugar the end which is always fun.
So whilst yes, this loaf was a simple and a lovely thing to do on a Sunday afternoon to prepare healthy snacks for the week ahead, I decided to bake it and share the recipe as my contribution to a Virtual Biggest Morning Tea hosted by JJ from 84th & 3rd and Sally from Simmer and Boyle (amazing blogs <– check them).
This is a very special event to raise funds for the Australian Cancer Council; something close to home for many and an incredibly fantastic organisation who would love for anyone to get involved. Thanks lovely ladies for organising such an event.. If you want to contribute, follow this link here and if you are a food blogger who will bake at cake at the drop of the hat, I urge you to sign yourself up for a virtual tea party and join on in! There’s more info here.
Share a baking recipe you love in the comments below, join in with me and let’s have some morning tea!!!
Have a wonderful day, Bec x
- 1 & 3/4 cups desiccated coconut
- 1 & 1/2 cups coconut milk
- 1 tablespoon brown sugar (I used a teaspoon)
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 1 & 2/3 cups self-raising flour
- 1 cup frozen raspberries
- pure icing sugar, to serve
- Combine coconut and coconut milk in a large bowl. Cover and stand for 20-30 minutes.
- Preheat oven to 170°C. Line base and sides of a 7cm-deep loaf pan with baking paper, and allow a 2cm overhang at both long ends.
- Stir sugar, egg and vanilla into coconut mixture. Sift flour over your coconut mixture.
- Gently stir until combined. Fold in raspberries.
- Spoon your mixture into prepared pan.
- Bake for 1 hour 10-15 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 (really important! If you try cut it when it's hot it could fall apart) Dust with icing sugar and slice.
- Serve toasted, with butter if desired.