Coconut Raspberry Bread

Name: Coconut Raspberry Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves
Ingredients: 2 eggs, extra large; 1 1/3 cups milk; 1 teaspoon vanilla; 2 1/2 cups flour; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 cup superfine sugar; 2 cups shredded coconut; 5 tablespoons butter, melted; 15 raspberries, halved

Submitted by AlaskaPam

"I found this recipe on About.com, Australia/New Zealand food. I am posting for ZWT 8 and I haven't tried it yet, but it sure sounds delicious!"

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Ready In:: 1hr 15mins
Ingredients:: 10
Yields:: 2 loaves

ingredients

2 eggs, extra large
1 ¹⁄₃ cups milk
1 teaspoon vanilla
2 ¹⁄₂ cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup superfine sugar
2 cups shredded coconut
5 tablespoons butter, melted
15 raspberries, halved

directions

Preheat the oven to 350°F Lightly grease a loaf pan with butter.
Whisk the eggs, milk and vanilla in a bowl. Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar and coconut, and stir.
Make a well in the dry ingredients and gradually stir in the egg mixture, stirring until it is just combined. Add the melted butter and stir just until it is smoothly mixed, don't over mix. Gently stir in the raspberries.
Pour the batter into 2 loaf pans and bake for 1 hour. Test the bread to see if it's ready by inserting a skewer into the middle. If it comes out clean, it's ready.
Let the bread cool for about 5 minutes, then turn out onto a wire rack to finish cooling. Good with butter and jam, or just on it's own.