This recipe is simple and quick to bake, plus it´s another way how to use season fruit. Although I like the best combination of raspberries and chocolate, raspberries and coconut aren´t bad either. In summer, maybe they´re even better and lighter than combination with chocolate. Plus, bread doesn´t have frosting, so it won´t go off any time soon and there´s no need to put it in a fridge. And now, just to bake it 
Recipe (loaf tin – 30 cm)
180 g desiccated coconut
200 ml coconut milk
225 g sugar
2 eggs
2 tsp vanilla extract
230 g all-purpose flour
2 ½ tsp baking powder
¼ cup oil
½ cup milk
300 g raspberries
For glaze:
4 tbsp raspberry jam
1 ½ tbsp water
Coconut
Raspberries
Directions:
1. Combine coconut with coconut milk and leave it for an hour.
2. Add sugar, eggs, vanilla extract, flour mixed with baking powder, oil and milk to the coconut mixture. Mix it together.
3. Using a spatula, gently fold raspberries in the batter . Batter will be thicker, so don´t worry, consistency will be like a porridge.
4. Spoon the mixture in to the greased and flour-covered loaf tin. Cover the batter with parchment paper and bake on 190 degrees for about an hour and half. I tried a toothpick test after an hour and half, but a toothpick still wasn´t clean although the top of batter was baked long time ago. When the cake was cooled, it was baked, not raw. So even after an hour and half a toothpick will not be clean, the cake should be baked.
5. Let the cake cool in a tin for about 10 minutes, then take the cake out.
6. Prepare glaze by combining raspberry jam and water, heat it until it boils. Let it cool and then top the cake with it. Plus, top the cake with raspberries and coconut.
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