- 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 Coconut Milk Unsweetened
- 2 eggs
- 1 cup frozen raspberries
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt7fc07aaf6d25370c/63623831368cc8609567065d/Raspberry-and-coconut-bread-2857-Sanitarium-So-Good_2017-01-18_1760x800-9.jpg?width=910&height=400&format=jpg&quality=95&crop=910%3A400)
Raspberry and coconut bread
Serves: 12
Prep: 5
Cook: 55
Ingredients
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 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.