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Dairy-free Raspberry & Coconut Loaf

Dairy-free Raspberry & Coconut Loaf

A delicious dense loaf cake, without any dairy! Try the Raspberry & Coconut Loaf at your next morning or afternoon tea - it's sure to be a hit!

Ingredients

  • 1 3/4 cups desiccated coconut
  • 1 1/2 cups coconut milk
  • 1 cup caster sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 2/3 cups self-raising flour (can use wholemeal)
  • 1 cup frozen raspberries
  • pure icing sugar, to serve

Method

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

Source: Super Food Ideas magazine