Recipe for Raspberry Coconut Loaf Cake

Ingredients:

100g of desiccated coconut
½ cup of coconut milk                                                                                          2 ½ teaspoons of baking powder                                                                    250g of flour                                                                                                  250g butter
175g sugar
½ cup of frozen raspberries
 4 Large Eggs

Method:

1. Prepare the Loaf Pan: Grease and line a loaf pan with parchment paper, set aside
2. Mix Dry Ingredients: In a bowl, sift together the flour and baking powder, set aside.
3. Cream Butter and Sugar: In a separate large bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy.
4. Add Eggs: Add the eggs one at a time, beating well after each addition.
5. Add Coconut Milk: Pour in the coconut milk and mix until well combined.
6. Incorporate Dry Ingredients: Gradually add the dry ingredients (flour and baking powder mixture) to the wet ingredients, mixing until just combined.
7. Fold in Coconut Flakes and Raspberries: Gently fold in the coconut flakes and frozen raspberries until evenly distributed throughout the batter.
8. Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
9. Bake: Bake at around 350°F (180°C) for about 30-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve: Once baked, let the loaf cool in the pan for a few minutes before transferring onto a wire rack to cool completely. Slice and enjoy!