Ingredients (Makes a medium-sized loaf):
330ml full fat coconut milk
150 g of desiccated coconut
200 g of sugar
2 eggs, beaten
220 g of self-raising flour
120 g whole frozen raspberries
2 tsp of vanilla extract
1 tbsp of coconut oil
3 tbsp of raspberry jam (for finishing)
1 tbsp of desiccated coconut (for finishing)
A handful of raspberries (for finishing)
Preheat your oven to 175°C.
In a large mixing bowl combine the coconut milk, dessicated coconut, sugar, eggs and vanilla. Stir in with a wooden spoon.
Sift over the flour and stir, and finally fold in the frozen raspberries, the mixture will be thick.
Line a loaf tin measuring around 10cm x 20cm, grease with coconut oil, then lay a 2 to 3 inch wide sheet of baking paper across the middle and up and out of the sides — this is to lift the cake out with later.
Spoon the mixture in to the loaf tin and place in the preheated oven for 1 hour, or until a knife inserted in to the centre comes out clean.
Leave the cake in its tin for 5 minutes, then run a knife around the edge to loosen it and carefully lift it out using the baking paper. Let it cool completely on a wire rack.
Once it’s cold, spread the raspberry jam over the top of the loaf and scatter with more desiccated coconut. Add the raspberries to it and serve!
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