There is a Bakery here in Utah called Granite Bakery, it’s just down the street from where my grandma lived. We went there all the time growing up and when I was in college and living with my grandparents, they were always bringing home bread and goodies from there. The first house my husband and I bought was just down the street from it (totally a good/bad thing). Granite Bakery has been in my life for a loooong time and one of my very favorite things there is their raspberry coconut danishes. I haven’t had one in a really long time! A few weeks ago my boys and I were on our way home from dental cleanings and drove by it, so of course we stopped (brilliant thing to do right after you’ve had your teeth cleaned, right?).
I was so excited to get my raspberry coconut danish! I walked in and looked in the case and couldn’t see them, so I asked if they had any and the girl said “we don’t make them anymore, only sometimes for special orders.” WHAT?!?!? I wanted to cry!
Ever since that sad, sad day that I walked out of the bakery empty-handed (ok, I wasn’t really empty handed, I did buy some of their delicious sugar cookies and cinnamon knots), I’ve had raspberry & coconut on my mind so I made raspberry coconut bread. While it’s not a raspberry coconut danish from Granite Bakery, it’s still pretty fabulous and it definitely made my tastebuds happy.
This bread is so simple so make. It’s moist, not to sweet and has coconut and raspberries throughout. I love the flavor combination of raspberries and coconut, I think it’s perfect. Love, love, love this bread and hopefully you will too.
- 1 1/2 cup flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup canola oil
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup Almond Coconut Milk (or just regular milk if fine)
- 1 Tbsp. vanilla
- 1 tsp. coconut extract
- 1/2 cup sweetened flake coconut
- 1 cup fresh raspberries
- 1 Tbsp. melted butter
- 3/4 cup powdered sugar
- 1 tsp. coconut extract
- 2 Tbsp. half-n-half
Preheat oven to 350 degrees. Spray a 9x5x3-inch loaf pan.
Combine flour, baking powder and salt in a bowl. Set aside.
In a separate medium-size bowl, combine the oil, sugar, eggs, milk, vanilla, coconut extract and coconut.
Add dry ingredients and stir until not quite combined. Gently fold in the raspberries. Pour batter into prepared loaf pan.
Bake for 60-65 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove bread from pan and cool completely.
To make the glaze, combine all the ingredients, whisk until smooth. Drizzle glaze over the cooled bread.
I haven't made this using frozen raspberries, but if you don't have fresh raspberries and want to use frozen, just reserve 1 Tbsp. of the flour from the recipe and toss the raspberries in it before adding them to the batter. The coating of flour absorbs some of the liquid released by the fruit as it bakes and keeps them from sinking to the bottom.
Recipe Source: 5 Boys Baker