raspberry blackberry coconut bread
Cuisine: American
Prep time: 45 mins
Cook time: 1 hour
Total time: 1 hour 45 mins
Ingredients
  • 1 ¾ cups shredded coconut
  • 1 ½ cups coconut milk
  • 1 cup granulated sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cups frozen raspberries and blackberries
Instructions
  1. In a large mixing bowl, combine the shredded coconut with the coconut milk. Let stand, covered, for 30 minutes.
  2. Preheat oven to 340°F/170°C and grease and flour a loaf pan.
  3. Add granulated sugar, egg and vanilla essence to the mixing bowl. Mix to combine with a spatula. Add flour and baking powder, mix to combine with a spatula.
  4. Add the frozen raspberries and blackberries and delicately fold into the batter. Spoon the batter into the loaf pan.
  5. Bake for 1 hour or until a toothpick inserted in the middle of the bread comes out clean. Let cool in the pan for 10 minutes, then run a knife along the sides of the pan and invert the bread onto a wire rack. Let cool completely.
Notes
RECIPE SLIGHTLY ADAPTED FROM: Taste.Com's Raspberry and Coconut Loaf
HOW TO STORE: Wrapped in plastic wrap and kept on the kitchen counter for up to 3 days
Recipe by Savormania at http://www.savormania.com/raspberry-blackberry-coconut-loaf-cake/