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Raspberry and coconut loaf




Source of Recipe


australian women's weekly


Recipe Introduction


The loaf can be eaten fresh, but we enjoyed it toasted and served with ricotta. This recipe can be made two days ahead


List of Ingredients




1 cup (150g) self-raising flour
1 cup (150g) plain flour
1¼ cups (275g) caster sugar
2 eggs, beaten lightly
¾ cup (180ml) milk
1 teaspoon grated lemon rind
½ cup (35g) shredded coconut, toasted
125g unsalted butter, melted
100g frozen raspberries
300g ricotta cheese
raspberry jam, for serving

Recipe



Preheat the oven to moderate (180°C/160°C fan-forced). Grease and line a 9cm x 20cm (base measurement) loaf pan.

Sift the flours into a large bowl, stir in the sugar. Add the combined eggs, milk and rind. Stir in the coconut and butter.

Pour 1/3 of the mixture into the prepared pan, sprinkle with 1/3 of the raspberries. Repeat with remaining mixture and raspberries. Bake in a moderate oven for 1 hour 20 minutes or until cooked when tested. Turn onto a wire rack to cool.

Slice loaf thickly; grill until browned lightly on both sides. Serve with ricotta and jam, if desired.