- 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
Raspberry and Coconut Bread
Serves: 12
Prep: 5
Cook: 55
Ingredients
Method
Step 1
Preheat oven to 190°C or 170°C fan-forced. Grease and line base and sides of a 24cm x 14cm loaf pan.
Step 2
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.
Step 3
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.
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