Raspberry And Coconut Breakfast Loaf Food

RASPBERRY AND COCONUT BREAKFAST LOAF

Raspberry and Coconut Breakfast Loaf image

This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.

Provided by Alice Liveing

Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey

Yield Makes 1 (1-lb.) loaf

Number Of Ingredients 9

Ingredients

Coconut oil, for greasing
175g almonds or ground almonds (about 1 1/4 cups whole or 1 3/4 cups ground)
25g (about 1/4 cup) desiccated coconut, plus extra to serve
1 lemon, zested
2 tsp baking powder
3 free-range eggs
5 tbsp honey, plus extra to serve
150g raspberries (1 1/4 cups), plus extra to serve
Sea salt

Steps:

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

RASPBERRY AND COCONUT LOAF CAKE RECIPE - (3.7/5)

Raspberry and Coconut Loaf Cake Recipe - (3.7/5) image

Provided by MaryA.

Number Of Ingredients 14

Ingredients

Ingredients:
150 g Butter
150 g Golden Caster Sugar
1 tsp Vanilla Extract
3 Eggs
250 g Plain Flour
1 tsp Baking Powder
100 g Desiccated Coconut
4 tbsp Milk
6 tbspRaspberry Jam
80 g Icing Sugar
2 tsp Raspberry Jam
2 tsp Water
2 tbsp Desiccated Coconut

Steps:

Pre-heat the oven to 180C/350F/Gas Mark 4, and line a 1kg loaf tin with baking parchment. In a large bowl, beat together the butter, caster sugar and vanilla extract, before adding in the eggs one at a time, beating between each addition. Fold in the desiccated coconut, and then add the flour and milk a bit at a time. Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter. Bake in the oven for 35 minutes, then cover with tin foil and bake for another 20-25 minutes until cooked. Leave the cake to cook on a wire rack, and meanwhile you can prepare the icing. Sieve the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink. Once the cake is cool, spread the icing over the top, and then cover with some more coconut

RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE

Raspberry Coconut French Toast Slow-Cooker Style image

I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 3h10m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

6 large eggs
1-1/2 cups refrigerated sweetened coconut milk
1 teaspoon vanilla extract
1 loaf (1 pound) French bread, cubed
1 package (8 ounces) cream cheese, cubed
2/3 cup seedless raspberry jam
1/2 cup sweetened shredded coconut
Whipped cream, fresh raspberries and toasted sweetened shredded coconut

Steps:

In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.

Nutrition Facts : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.

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