Treat yourself to morning or afternoon tea with these mini loaves.
Preheat oven to 180 degrees Celsius. Grease and line a loaf tin (or 20x30cm cake tin) with baking paper.
Cream butter and sugar together until light and fluffy.
Add one egg at a time and combine.
Add flour and mix together with a metal spoon, gradually add coconut milk and ½ the raspberries.
Place some raspberries at the bottom of the tin and pour mixture into the tin. Bake for about 40 mins or until brown. Coat with some icing sugar and left over coconut milk mixed together to form a liquid coating. Top with coconut and raspberries.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe provided by YourGrocer
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