TIPS & TRICKS
Toss the raspberries in a tablespoon of standard flour before folding them into the batter. This will help reduce the raspberries sinking in the loaf while it's baking.
YOU'LL NEED
1/2 cup desiccated coconut
1 1/2 cups self-raising flour
3/4 cup brown sugar, packed
1/4 cup sugar
pinch of salt
1/4 cup butter, melted
1 egg
1/2 cup sour cream
1/4 cup milk
1/4 cup canola oil
2 tsp vanilla extract
2 cups raspberries, fresh or frozen
INSTRUCTIONS
Preheat the oven to 180ºC fan bake. Grease and line a 9x19cm loaf tin.
Place the melted butter, egg, sour cream, oil, and vanilla extract in a large bowl, and mix well. Add the coconut, flour, sugars, and salt and stir until just combined. Be careful not to overmix. Add the raspberries to the batter and fold very lightly to combine. Pour the batter into the prepared tin. Bake for 45 minutes to an hour, or until the skewer comes out clean. Cool for 10 minutes in the tin, before turning out onto a wire rack to cool completely.
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