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I can't imagine anything better that having two of my favorite flavors in a slice of bread -- coconut and raspberries. If the smell of bread baking is homely, then the smell of coconut raspberry bread baking is intoxicating.

I use the term 'bread' loosely as it could also be called 'cake'. There's no yeast involved in the cooking process which makes the preparation simple and relatively quick.

Fresh out of the oven, coconut raspberry bread is delighful, however I think it's even better the next day once the the flavors have developed. I like to toast the bread which in turn, toasts the coconut, releasing a buttery nutty aroma.

The raspberries impart a tart sweetness to the bread which balances the rich coconut perfectly. Raspberries could be substituted with blueberries, bananas or even chocolate chips.

More Sweet Baking Recipes

Photo: S. Wongkaew (2008) licensed to About.com, Inc


November 26, 2008 at 8:07 pm
(1) Werther says:

Yum… going to give this a try. Fingers crossed the raspberry doesn’t run and ‘stain’ the bread/ cake…

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