Raspberry and Coconut Loaf

Recipe Categories : | Loaves | Berries | MAIN INDEX |

Preparation Time : 20 mins. Cooking Time : 1 hour 20 mins. Serves : 6

Ingredients :

• 1 cup (150g) self-raising flour
• 1 cup(150g) plain flour
• 1¼ cup (275g) caster sugar
• 2 eggs, beaten lightly
• ¾ cup (180ml) milk
• 1 tspn grated lemon rind
• ½ cup (35g) shredded coconut, toasted
• 125g unsalted butter, melted
• 100g frozen raspberries

Preparation and Cooking Instructions :

1. Preheat the oven to moderate (180°C/160°C fan-forced). Grease and line a 9cm x 20cm loaf pan.
2. Sift the flours into a large bowl, stir in the sugar. Add the combined eggs, milk and rind. Stir in the coconut and butter.
3. Pour about a third of the mixture into the prepared pan, sprinkle with a third of the raspberries. Repeat with the remaining mixture and raspberries.
4. Bake in a moderate oven for 1 hour 20 minutes or until cooked when tested. Turn onto a wire rack to cool.
5. Slice the loaf thickly; grill until browned lightly on both sides. Serve with ricotta cheese and jam, if desired.