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Raspberry and coconut bread

Serves: 12
Prep: 5
Cook: 55

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


  • 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


  1. Preheat oven to 190°C or 170°C fan-forced. Grease and line base and sides of a 24cm x 14cm loaf pan.
  2. 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.
  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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