Here is another of my no-fail recipes. It is a great way to use up leftover coconut milk, or alternatively you can use regular cows milk.
This time I used a minature loaf pan (which made about 12), but normally I would use a full sized loaf pan.
This loaf if beautiful when it has just come out of the oven, served with a spread of butter
Raspberry & Coconut Loaf
1 3/4 cups desiccated coconut
1 1/2 cups coconut milk
1 cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
1 2/3 cups self-raising flour
1 cup frozen raspberries
pure icing sugar, to serve
Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries. Spoon mixture into prepared pan.
Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired
Notes: Take the raspberries out of the freezer at the last minute, so their colour does not bleed into the mixture.