Using Fresh Raspberries & 5 Cup Cake


Last Saturday my kids picked the raspberries that are growing at our new home. You can read about it here. We got a few more the next day. The first ones were washed and put into the freezer. My daughter wanted to bake something to take to the new house as during the year making lunches that people wanted to eat when we went there for the day got harder. Originally I started to stay home because of a netball commitment.

She baked these on Monday. She used a very nice large wild apple as well, she thinks they taste nice, the apples, and they do.

I remember her calling me from the other house asking for raspberry recipes. I did a search. She then she particularly wanted baking recipes. I found one I want to make too when I get the ingredients. It is similar to the 5 cup cake mentioned on the other Belinda's blog. Belinda's cake is so quick to make it is ready before my oven heats up. I make mine with sultanas as a friend suggested.

Anyway, this new recipe is not exactly in cups like the 5 cup cake. It is also a quick mix, the added extras are an egg and vanilla. The milk is coconut milk instead of fresh milk. I usually have some in the pantry, but haven't at this time.


Raspberry & Coconut Loaf

1 3/4 cups desiccated coconut
1 1/2 cups coconut milk
1 cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
1 2/3 cups self-raising flour
1 cup frozen raspberries
pure icing sugar, to serve

Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.

Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.



My daughter put the other printed recipes together with some wool. Here are the links:

Raspberry & Apple Teacakes
Frozen Yoghurt Lollipops
Chocolate Raspberry Ripple Cake
Baked Berry Custards
Christmas Brownies
Quick Chocolate Cakes
Banana and Raspberry Bread
Berry Yoghurt Bake
Raspberry Buttermilk Muffins
Raspberry Sour Cream Tea Cake
Jam Roll Charlotte
Raspberry Cheesecake Brownies

Comments

LizBeth said…
Linda, that sounds wonderful. Question - what is caster sugar? Thanks, Liz
Caution Flag said…
Those look and sound wonderful! What a clever girl you have.
scrappy quilter said…
I love, love, love raspberries. Freshly picked right off the branch...yummie. Your muffins look really good. Going to copy your recipe and try some once our raspberries are ready...not until August.
Mmmmmmmm Yum!
Fresh Raspberries any way they come have to be a good thing!
Those listed recipes sound good...A few I will be sure to try!
Linda said…
Hi LizBeth. I think you call it superfine sugar.
Linda said…
She has been amazing this past week. Very keen to help us with our new house, and cleaning away. Does anyone else have a child that is happiest when they are busy?
Stephanie said…
Mmmmm, all of these sound so wonderful.
Raspberry yummies are just right for me.

Can't wait 'til we have some growing. Soon!
JGH said…
How interesting that it uses coconut (which I love!) Thanks for linking me here. I'll have to sub to this blog - it looks great!
Jen from Nyack Backyard

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