Coconut Raspberry Bread

Recipe comes from www.twopeasandtheirpod.com.  My Sister in Law made this and her husband said it was so addictive he was calling it crack bread.  

For the Bread:

3 Cups flour

1 tsp. salt

2 tsp. baking powder

2 C. sugar

1 1/2 C. coconut milk

1 C. melted coconut oil

4 eggs

2 tsp. vanilla

2 tsp. coconut extract

1 C. sweetened flake coconut

2 C. fresh raspberries

For the Glaze:

2 C. powdered Sugar

3 Tbls. coconut milk (more or less for desired consistency)

1 tsp. coconut extract

Preheat oven to 350*.  Spray 14 mega mini (7_8) mini) loaf pans with cooking spray.  In Kitchen Aid combine milk, coconut oil, eggs, vanilla and coconut extract.  Add flour, salt, baking powder, and sugar.  On low add coconut and raspberries.  pour into prepared pans and cook for 27 (34 for mini) minutes.  Place on cooling rack and cool, remove from pans.  While cooling make glaze.  Combine all ingredients with whisk, and drizzle over the  bread.