Treat yourself to morning or afternoon tea with these mini loaves.


  • 1 ½ cups caster sugar

  • 200g butter

  • 4 eggs

  • 1 ½ cups self raising flour

  • 1/3 cup coconut

  • ¼ cup coconut milk

  • 1 cup fresh or frozen raspberries


  • 1.

    Preheat oven to 180 degrees Celsius. Grease and line a loaf tin (or 20x30cm cake tin) with baking paper.

  • 2.

    Cream butter and sugar together until light and fluffy.

  • 3.

    Add one egg at a time and combine.

  • 4.

    Add flour and mix together with a metal spoon, gradually add coconut milk and ½ the raspberries.

  • 5.

    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 information

Nutritional analysis per serving (14 servings)

  • Energy 252kj
  • Fat Total 17g
  • Saturated Fat 11g
  • Protein 3g
  • Carbohydrate 22g
  • Sugar 14g
  • Sodium 22mg

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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