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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.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 596 | ||
Calories from Fat: 300 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 28.9g | 145 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 23.3mg | 7 % | |
Sodium 328.3mg | 11 % | |
Potassium 452.9mg | 12 % | |
Total Carbohydrate 72.9g | 21 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 70.2g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 596
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