This is a ‘bread’ like banana bread, in that it’s really more like a bread-shaped cake. Name aside, it’s super simple to make and perfect for brunch, afternoon tea or dessert. I like it because it’s deliciously moist and not too sweet, but feel free to dust it with icing sugar to make it extra decadent.
Ingredients (serves 8-10)
1 ¾ cups desiccated coconut
1 ½ cups coconut milk (I use Vitasoy unsweetened coconut milk found in the longlife milk section at most supermarkets)
¾ cup caster sugar
1 teaspoon vanilla essence
1 ⅔ cups self-raising flour
1 cup frozen raspberries
Add the coconut and coconut milk to a large bowl and stir to combine. Cover with Gladwrap and let it stand for 30 minutes.
Preheat the oven to 170°C. Spray a loaf pan with cooking oil and line with baking paper, ensuring you have overhang at both sides to help get it out.
Stir sugar, egg and vanilla essence in to the coconut mixture. Gently stir in the flour and then fold through the frozen raspberries.
Spoon into prepared pan and bake for 1 hour and 10 minutes, or until a skewer inserted come out clean. Cool in pan for 5 minutes, then lift onto a wire rack to cool completely.
Dust with icing sugar to serve if desired. Enjoy!
It’s also delicious toasted with margarine or butter!
Recipe adapted from a 2006 issue of Super Food Ideas.
Happy Mother’s Day to all the Mums out there! Tonight, I have the honour of preparing the Mother’s Day dessert for a dinner party with my extended family. After much thought, I have decided to make a rich chocolate tart to serve with raspberry sorbet.
This raspberry sorbet recipe is one of the first I ever used when cooking by myself. In the school holidays, my sister and I would each cook one thing out of the Australian Women’s Weekly cookbooks we purchased in 2007. Mine would be from “Good Food: Desserts” (surprise, surprise) and Laura’s from “Potatoes”. As you can tell, it certainly wasn’t the most nutritious meal! But it was a lot of fun and helped Laura and I get into cooking.
I still love this sorbet – it’s perfectly tangy but sweet with a strong raspberry flavour. It’s also great as it doesn’t require an ice-cream machine. Hopefully it’s as useful for you as it has been for me
Ingredients (serves 8-10 on the side or 6-8 as the whole dessert)
1 ½ cups water
1 cup caster sugar
900g frozen raspberries
1 ½ tablespoons lemon juice
3 egg whites
Stir the water & sugar in a small saucepan over a medium heat, without boiling, until the sugar dissolves. Bring to the boil. Reduce the heat & simmer, uncovered, without stirring for 5 minutes.
Blend the raspberries, lemon juice & sugar syrup in a blender until smooth.
Push mixture through a fine sieve into a 20cm x 30cm lamington pan (or 2 smaller pans) lined with clingfilm. Discard seeds. Cover with foil; freeze until firm.
Coarsely chop the frozen berry mixture and add it to the blender with the egg whites. Blend until smoother and paler in colour. Return mixture to the pan, cover & freeze until firm.
Serve & enjoy!
Recipe adapted from the Australian Women’s Weekly ‘Good Food: Desserts’