Coconut and Raspberry Bread

Syrie Wong Kaew has her philosophy by saying "the berries add a lovely tartness to the bread and help to balance the rich coconut flavor".

After I read her own words then I decided go for it by making it. Amazing- it does "marry" magnificently! As you can see those flakes of coconut while slice a bread on that picture. If you love coconut and raspberries then it's a perfect bread for you!!!

Here's the recipe:

2 large eggs

1/3 cup milk

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

2 teaspoons baking powder

2 teaspoon cinnamon

1 cup gratulated sugar

2 cups unsweetened shredded coconuts

5 tablespoons unsalted butter, melted

Fresh or Frozen raspberries

Preheat the oven at 350 degree and spray your loaf pan with the cooking oil.

In a bowl, whisk together of eggs, milk and vanilla

In another bowl, whisk the flour, baking powder, cinnamon, sugar and coconut altogether.

Pour the wet ingredient into the dry ingredient and mix it altogether until it's all combined. Then add the melted butter to mix it a little bit- don't overmix it.

Pour the batter into the loaf and bake it for an hour by using the tooth pick or a knife that comes out clean after inserted in the center.

Let the bread rest in the loaf for couple of minutes then remove it to the wire rack to cool completely.

You can smear it with butter and jam! :D