Raspberry coconut loaf | Love Vivvv

Love Vivvv

Name: Raspberry coconut loaf
Total time: 20 min
Yield: 2
Ingredients: Dole Raspberries; Bob's Red Mill Flaked Coconut, Unsweetened; O Organics Coconut Milk, Organic, Light; Bob's Red Mill Gluten Free Double Acting Baking Powder (14 oz); Gold Medal All Purpose Flour with Resealable Bag; Morton Iodized Salt, 26 Ounce; Coconut; Vital Farms Alfresco Pasture-Raised Grade A Large Eggs - 12ct; Challenge Butter, Unsalted, European Style; C&H Pure Cane Granulated White Sugar

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Raspberry coconut loaf

Serves 2

Raspberry coconut loaf

0 servings

What you need

cup fresh raspberries

Bob's Red Mill Flaked Coconut, Unsweetened

cup unsweetened coconut flakes

cup coconut milk

Bob's Red Mill Gluten Free Double Acting Baking Powder (14 oz)

tsp baking powder

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

tsp salt

tsp coconut

Vital Farms Alfresco Pasture-Raised Grade A Large Eggs - 12ct

egg

Challenge Butter, Unsalted, European Style

cup unsalted butter

cup granulated sugar

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Instructions

- Preheat your oven to 350°F and line a loaf pan with parchment paper
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a small bowl, mix the raspberries with 1 tbsp of flour until they are coated. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
- Beat in the eggs and coconut extract. Gradually add the dry mixture in. Slowly add in the milk and once the batter comes together, scrape the sides of the bowl. Fold in the coconut flakes and raspberries.
- Pour the batter into the prepared pan and top with more coconut flakes if you want!
- Bake for 60-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
- Let loaf cool, then enjoy!

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