Coconut and Raspberry Bread

Whenever I bake coconut and raspberry bread, the smell in my kitchen is intoxicating.

The combination of coconut and fresh raspberries is perfect. The berries add a lovely tartness to the bread and help to balance the rich coconut flavor.

The bread is delicious on its own or toasted with a little butter and jam.

The coconut used in this recipe is called "dried desiccated coconut" or "dried coconut shreds".

Ingredients:

• 2 extra large eggs
• 1 1/3 cups milk (300 mls)
• 1 tsp vanilla extract
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 cup castor (berry or superfine) sugar
• 2 cups of desiccated coconut (coconut shreds)
• 5 Tbsp unsalted butter, melted
• 15 raspberries, halved
• Equipment: 8 1/2x4 1/2x2 1/2 inch loaf pan
• Makes 2 loaves

Preparation:

1. Preheat oven to 350F (180C).
2. Lightly grease a loaf tin with butter.
3. Lightly whisk the eggs, milk and vanilla in a bowl.
4. Sift the flour, baking powder and cinnamon together into a separate, large bowl. Add the sugar and coconut and stir until just combined.
5. Make a well in the center of the dry ingredients and gradually stir in the egg mixture until just combined.
6. Add the melted butter and stir until mixture is just smooth but don't over-mix.
7. Pour batter into the tin and bake for 1 hour. Test the bread to see if it's ready by inserting a skewer into the middle. If it comes out clean, it's ready.
8. Let the bread rest in the pan for 4 minutes and then turn out onto a wire rack to cool completely. Serve in thick slices with butter and a little jam.