Ingredients
- 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
Method
- Preheat oven to 190°C or 170°C fan-forced. Grease and line base and sides of a 24cm x 14cm loaf pan.
- 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.
- 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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Per Serve
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Energy (kJ)678
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(Cal)162
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Protein (g)3.9
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Fat (g)4.2
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Saturated Fat (g)2.9
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Carbohydrate (g)25.9
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Carbohydrate-Sugars-Total (g)10.0
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Dietary Fibre (g)3
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Sodium (mg)69
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Potassium (mg)185
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Calcium (mg)28
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Iron (mg)0.8