This recipe has evolved and changed a few times since I first made it, however I am pleased to post this now. I adore the coconut texture with the summer fruitiness of the raspberry and mango. Plus the fruit adds the beautiful moisture and natural sweetness to the loaf. I have used the gluten free products due to friends and family with intolerance as I wanted to ensure the recipe would still hold up, and it does!
- 1 1/2 cup plain Gluten free flour (Ordinary flour and self raising flour work also), sifted
- 2 tsp baking powder. (GF if desired)
- 1/2 tsp salt
- 100g coconut sugar
- 1 egg lightly whisked
- 1 vanilla bean, seeds scraped out
- 225mL light coconut milk
- 80g desiccated coconut
- 3/4 cup frozen or fresh raspberries
- 1 mango cheek cubed, skin removed
Preheat oven to 180degrees C. Spray and line a loaf tin with baking paper
In a bowl sift flour and baking powder, add salt and sugar and mix to combine. Stir vanilla seeds through coconut milk. Add the milk, egg and dessicated coconut to the flour and mix well. Fold in raspberries and mango.
Pour batter into the prepared tin and bake in the preheated oven for 1 hour and 10 minutes or until a cake skewer comes out clean. Rest loaf for 10 miniutes in the tin, then remove and cool on a wire rack. Loaf can be kept for up to a week in the fridge or in the freezer. Loaf can be eaten fresh and is also delicious toasted like banana bread with butter.