Coconut Raspberry Loaf

Time: 80 – 90 minutes

Once you make this loaf, you will hear REO Speedwagon all day long in your head – You won’t be able to fight the feeling that you just want more of this delicious loaf. It is a great breakfast loaf (although it takes time to bake, so you can mix the dry ingredients the night before to cut time in the morning and bake it while getting ready for your day). It also is great for brunch or afternoon tea/coffee. The aroma of this loaf baking will definitely put a smile on your face. Enjoy.

Music Selection: REO Speedwagon – Can’t Fight This Feeling


1 ½ cups flour

½ tsp salt

1 tsp baking powder

1 cup sugar

1 x 400 mL can of coconut milk (with cream on top)

2 large eggs

1 tsp vanilla

1 tsp coconut extract

½ tsp sweetened flake coconut

1 cup fresh or frozen raspberries

Optional Glaze Recipe:

1 cup icing sugar

1 ½ tsp milk (or coconut milk)

½  tsp coconut extract


Preheat oven to 350 deg F. Spray a loaf tin with spray.

(Breakfast tip – you can do this step the night before) – In large bowl, mix flour, salt, baking powder, sugar and coconut flakes. Set aside.

In another small bowl, mix the coconut milk, vanilla and extract. Mix in the two eggs and beat until eggs are well mixed.

Add the liquid ingredients to the dry ingredients and stir to blend well. Gently mix in the raspberries, without breaking them up too much.

Pour the batter into the greased loaf tin. Bake for 60 – 70 minutes.

Let cool. Make glaze by mixing all the ingredients and dripping over the cooled cake. Cut and enjoy with a strong cup of tea or coffee.

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