RASPBERRIES are coming into season.
We're very lucky they are pretty much available year round.
Frozen, they are juicy, versatile and just as pungent as fresh ones. Frozen raspberries are great for smoothies, cheesecakes, making coulis and even cakes.
Here is the recipe for our delicious raspberry and coconut loaf. We use frozen raspberries in the cake itself and sieve defrosted ones to get their juices to make the icing.
It's also egg-free and super easy to make - just one bowl and spoon - with no whisking required.
Raspberry coconut loaf
- 140g desiccated coconut
- 220g self-raising flour
- 300g caster sugar
- 375ml of milk
- 1 ½ cups of frozen raspberries.
- 100g icing sugar
- 6 frozen raspberries, defrosted
- juice of half a lemon (until the right consistency - may not need it all)
- ½ cup shredded coconut, toasted.
Preheat oven to 180 degrees. Grease with spray oil a 21cm x 11cm loaf tin and line with baking paper.
In a mixing bowl, place all cake ingredients and mix with a wooden spoon until a smooth batter forms.
Pour the batter into the loaf tin and bake for 1 hour. Test by inserting a skewer into the centre and if it comes out clean, it is done.
Remove from oven and allow to sit in cake tin for 5 minutes before turning out on to a wire rack to cool.
Now for the icing. Place your defrosted raspberries into a sieve with another bowl underneath.
With a spoon press down and catch the juices. Place the juice into another small bowl with the icing sugar. Discard the seeds from the sieve. Add a little lemon juice to the icing sugar if it's still too thick.
This will make the icing a little more runny. Stir with spoon.
Drizzle over cake once cooled and allow to dribble down the sides then top with some toasted shredded coconut.
Dan and Steph Mulheron won My Kitchen Rules in 2013. This recipe is featured in their latest cookbook Meat & Sweet which is available at www.danandsteph.com.au.
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