How to Make Coconut and Raspberry Loaf

by Caitlin Imogen

This loaf is so delicious and moist. Best of all it's dairy and sugar free! 😄

Supplies

  • 2 Cups Desiccated coconut
  • 400 Milliliters Coconut cream
  • ¾ Cups Natvia
  • 1 Teaspoon Vanilla extract
  • 1 Egg
  • 1 ⅔ Cups Self-raising flour
  • 1 Cup Frozen raspberries
  • Instructions

    Step 1

    Pour desiccated coconut into a medium sized bowl

    Step 2

    Pour in the coconut cream and stir together well.

    Step 3

    Leave the coconut to soak for 30 minutes. Preheat the oven to 170 degrees Celsius.

    Step 4

    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 😆

    Step 5

    I've used Natvia instead of sugar to make this recipe sugar free. You can replace this with caster sugar if you like 😃

    Step 6

    Add the Natvia, vanilla extract and the egg to the coconut mix and stir well.

    Step 7

    Sift over the self raising flour and fold in gently.

    Step 8

    Add the frozen raspberries.

    Step 9

    Step 10

    Stir in gently so they don't break up too much.

    Step 11

    Bake for about 1 hour and 10 minutes or until cooked and a skewer inserted into the middle comes out clean.

    Step 12

    Allow to cool in the tin before transferring to a wire rack to cool completely

    Step 13

    Allow to cool before slicing otherwise it will fall apart! 😬

    Step 14

    Tastes awesome toasted with butter or nuttelex.

    Step 15

    Enjoy! 😀