Pour desiccated coconut into a medium sized bowl
Pour in the coconut cream and stir together well.
Leave the coconut to soak for 30 minutes. Preheat the oven to 170 degrees Celsius.
Grease and line a 20cm x 10cm loaf tin. I've used a silicon tray as it makes it so much easier to get out 😆
I've used Natvia instead of sugar to make this recipe sugar free. You can replace this with caster sugar if you like 😃
Add the Natvia, vanilla extract and the egg to the coconut mix and stir well.
Sift over the self raising flour and fold in gently.
Add the frozen raspberries.
Stir in gently so they don't break up too much.
Bake for about 1 hour and 10 minutes or until cooked and a skewer inserted into the middle comes out clean.
Allow to cool in the tin before transferring to a wire rack to cool completely
Allow to cool before slicing otherwise it will fall apart! 😬
Tastes awesome toasted with butter or nuttelex.