Coconut and raspberry loaf cake

Coconut and raspberry loaf cake is a popular dessert that combines the tropical flavor of coconut with the tartness of raspberries. It’s a perfect treat for any occasion!

This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Coconut and raspberry loaf cake

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 50 min Rest Time 30 min Total Time 1 hr 40 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Unsalted butter
• 1 cup Granulated sugar
• 2 Eggs
• ¹⁄₂ cup Coconut milk
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Shredded coconut
• 1 cup Raspberries

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut milk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut and raspberries.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
7. Once cooled, slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.