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Coconut and Raspberry Loaf

A delicious, high protein, gluten free Raspberry and Coconut loaf that will appeal to all the family. 
Course Breakfast, Dessert, Snack
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 Loaf (8-10 slices)
Author Perth Health & Fertility

Ingredients

  • 200g g desiccated coconut (NOT COCONUT FLOUR - see Note 1)
  • 6 free range eggs lightly whisked
  • 1 large spotty banana mashed
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp gluten free baking powder
  • 1 1/4 cups frozen raspberries

Instructions

  • Preheat the oven to 180 degrees Celsius and line a loaf tine with baking paper. 
  • Blitz the desiccated coconut in a blender, food processor or Thermomix until a flour-like consistency forms. Avoid over-blending, or you will end up with coconut butter. 
  • In a mixing bowl, combine the eggs, mashed banana, vanilla and maple syrup.
  • Fold in the ground coconut and baking powder, then gently mix through the raspberries. 
  • Pour the mixture into your prepared pan, smooth the top and bake for 45-60 minutes. When cooked, the loaf should be golden and a skewer inserted should come out relatively clean.
  • Turn onto a cooling rack and allow to cool. Once cool, store in a airtight container.

Notes

Note 1: COCONUT FLOUR does not work in this recipe, it must be desiccated coconut which is then ground into a finer powder. Coconut flour is much lower in fat than desiccated coconut and absorbs far more liquid content. It is not a direct substitute.