I got this recipe from the Woolworths magazine.  It is definitely a family favourite.  Try adding cherries instead of Raspberries.

Ingredients

1 cup coconut flour, sifted
1/2 cup desiccated coconut
1 tsp bicarbonate of soda
1 lemon, finely grated rind
4 eggs
1 cup buttermilk
1/2 cup honey
60g butter, melted and cooled
2 tsp vanilla bean extract    *I used vanilla essence
1 1/2 cups frozen raspberries
2 tbs icing sugar, for dusting

Method

Step 1

Preheat oven to 180C. Grease and line a 6-cup-capacity loaf pan with baking paper. Combine coconut flour, desiccated coconut, bicarbonate of soda and lemon rind in a bowl.  Whisk eggs, buttermilk, honey, butter and vanilla together. Add to dry ingredients and stir well to combine.  Gently fold in the raspberries.

Step 2

Spoon into prepared pan and smooth top.  Bake for 50 minutes or until cooked when tested with a skewer.

Step 3

Stand for 10 minutes before removing from pan and transferring to a wire rack to cool.  Dust with icing sugar. Cut into slices and serve.