1 cup coconut milk: Or any milk you prefer, this gives it more of a coconut taste though!
1 cup desiccated coconut: Desiccated works better than shredded as it's smaller.
1 cup coconut sugar: Or a unrefined sugar alternative if you don’t have coconut sugar. (erythritol, stevia ect.)
1 cup GF self raising flour: Make sure it's self raising not regular flour!
1/2 cup chopped raspberries: Make sure to use half and not a full cup as they retain moisture. If using frozen raspberries, I like to place them in a bowl with 1 - 2 tbsp of flour and coat them thoroughly. This ensures they don't bleed into the loaf and make it unable to bake.
How to make coconut raspberry loaf cake:
Preheat the oven to 180 degrees fan forced and line a loaf tin with baking paper. Set aside.
First whisk the dry ingredients and then fold in the wet ingredients - do not include the raspberries yet.
Pour in half the batter, then place half the raspberries. Repeat.
Bake in oven until lightly browned ( for 30 - 40mins)
Before the last 2 mins is up add some coconut to the top to roast!
Leave to cool for 10 mins before serving.
If it isn't cooking through, put on bottom rack of your oven and bake for a further 10-20mins. (Different ovens work differently)
If you don’t cool before cutting it can crumble, so make sure you wait!
If you do decide to try this recipe (which I highly recommended, as it's delicious!) be sure to send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy coconut raspberry loaf making!