Gluten-free Raspberry Coconut Tea Loaf

Makes 1 small loaf


  • 1 ¼ cups (120g)  gluten free cake flour
  • 2 tbsp (15g) coconut flour
  • 2 tbsp desiccated coconut
  • ½ tbsp baking powder
  • Pinch salt
  • ½ cup (227g) butter, softened
  • ½ cup (120g) caster sugar
  • ¼ cup (85g) honey
  • 1 egg
  • 1 egg yolk
  • ¾ cup milk
  • ½ cup frozen raspberries, dusted in flour
  • Fresh raspberries, for garnish
  • Icing sugar, for dusting


  1. Preheat the oven to 180 degrees C (160 degrees fan-forced). Generously spray a 21cm loaf tin with baking spray.
  2. Combine all the dry ingredients in a medium sized mixing bowl. In a separate bowl, beat the butter until light and fluffy. Beat the honey and caster sugar in, then add the eggs, one at a time, mixing until fully combined.
  3. Mix in the dry ingredients and milk, alternating between each until fully incorporated. Scrape down the sides and ensure all the mixture is evenly combined. Fold in half the raspberries.
  4. Pour the mixture into the prepared loaf tin and sprinkle the leftover raspberries over the top and press them in gently.
  5. Bake for 30-40 minutes or until the cake tester comes out clean.
  6. Allow to cool. Dust with icing sugar and serve with extra raspberries.