Zesty Coconut Loaf

“Is it okay to make a new years resolution in May?  Better late than never I suppose!  So here it is: I plan to try to post recipes at least once a fortnight from now on.  (Let’s see how long that lasts).  So, to start the ball rolling I’ve been trying a new coconut loaf recipe that is great for anyone lactose intolerant or vegan…or just hungry.  And it’s super easy!  Just throw all the ingredients in a mixer and stick it in the oven.  While testing it I tried 2 variations of different ingredients and both loafs were fabulous, moist and tasty.  I think this will be my new standby for those last minute baking emergencies. Enjoy!”

(Photo by Gary Donald Corbett)

Ingredients for loaf

  • 300g self raising flour
  • 100g shredded coconut
  • 100g white sugar or coconut sugar
  • 50g coconut oil or olive oil
  • 300g coconut cream
  • zest of 2 limes or 1 lemon
Ingredients for icing
  • juice of 2 limes or 1 lemon
  • 100g icing sugar
  • 20g shredded coconut
Method
  1. Preheat oven to 180 degrees celcius.
  2. Grease a loaf tin and line with baking paper.
  3. Put all loaf ingredients into a mixer and combine.
  4. Transfer to loaf tin and bake for 25-30 minutes or until a skewer comes out clean.
  5. Allow to cool in the tin
  6. Lightly toast the coconut in a pan until just golden.
  7. Combine Lemon or lime juice with icing sugar until all lumps are gone.
  8. Spoon mixture over warm cake the sprinkle with toasted coconut.

 

 

 

 

 

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