Raspberry and Coconut Bread

Prep

5 min

Cook

55 min

Serves

12

Skill

Vegetarian

Raspberry and Coconut Bread

Prep

5 min

Cook

55 min

Serves

12

Skill

Raspberry and coconut bread is a delicious treat, great for morning or afternoon tea.

Ingredients

1 cup plain white flour
1 cup plain wholemeal flour
2 tsp baking powder
1/2 cup caster sugar
1/2 cup desiccated coconut
1 cup So Good Almond & Coconut Milk Unsweetened
2 eggs
1 cup frozen raspberries

Nutrition per serving

Weight, measurement and temperature conversions

678 kJ

energy kj

3.9 g

protein

2.9 g

saturated fat

3 g

dietary fibre

25.9 g

carbohydrate

69 mg

sodium

Method

Preheat oven to 190°C or 170°C fan-forced. Grease and line base and sides of a 24cm x 14cm loaf pan.
Sift together the flour and baking powder into a large bowl. Stir in the sugar and coconut. Whisk the So Good Almond & Coconut milk and eggs together. Add to dry ingredients, then add raspberries and mix until just combined.
Fill prepared pan and bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Cool in pan for 10 mins before removing to a wire rack to cool completely.

1 cup plain white flour
1 cup plain wholemeal flour
2 tsp baking powder
1/2 cup caster sugar
1/2 cup desiccated coconut
1 cup So Good Almond & Coconut Milk Unsweetened
2 eggs
1 cup frozen raspberries

Nutrition per serving

Weight, measurement and temperature conversions

678 kJ

energy kj

3.9 g

protein

2.9 g

saturated fat

3 g

dietary fibre

25.9 g

carbohydrate

69 mg

sodium