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Tootsie Rolls were the first wrapped penny candy in America.
More Facts
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| Raspberry And White Chocolate Coconut Bread |
Added: 19th Nov, 2007 | Viewed 220 times |  |  |
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| This bread is tasty just by itself, but it is divine when toasted and slathered with butter. An ideal breakfast or picnic recipe idea, it has a very tropical feel to it. |
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| Ingredients |
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2 cups self raising flour
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1 cup dessicated coconut
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1 1/2 cups frozen raspberries
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3/4 cup caster sugar
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100g white chocolate, coarsely chopped
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3/4 cup buttermilk
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125g butter, melted
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2 eggs, lightly whisked
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melted butter to grease
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flaked coconut to decorate |
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| Method |
Preheat oven to 180oC. Brush a 11 x 21cm loaf pan with melted butter to grease lightly. Line the base and sides with non-stick baking paper, allowing sides to overhang.
Combine the flour, dessicated coconut and sugar in a large bowl. Add the raspberries and chocolate. Stir to combine. Whisk together the buttermilk, butter and eggs in a large jug. Add the buttermilk mixture to flour mixture and use a metal spoon to fold until just combined. Spoon into the prepared pan and smooth the surface. Sprinkle evenly with flaked coconut.
Bake in the preheated oven for 60-75 minutes until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool slightly. Cut into slices to serve warm or toasted. |
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