Coconut Loaf

 

coconut-loaf-new-web

This is a yummy and very quick and easy loaf/cake to make that is great warm with a slaver of butter and a cup of tea or for the school lunch boxes and snacks.  A great alternative for when you want a change from Banana Bread! I was inspired by a Bill Granger recipe for this but have have adapted it for the Thermomix and also used some alternative ingredients for my personal preferences.  Keep scrolling down to bottom for Thermomix version of recipe.

Timesaver Tip: Eat half when it’s made and freeze half  (or whatever leftovers there are) in individual portion sizes (wrapped in cling film) to be pulled out for emergency snacks when you haven’t got the time or inclination to make anything.

Coconut Loaf

Ingredients

2 eggs
300ml milk
1 tsp vanilla extract
375 g (2 1/2 C) wholemeal flour, spelt flour of GF flour
2 tsp baking powder
3 tsp ground cinnamon
160 g (3/4 C) raw caster sugar
150 g dessicated coconut
2 Tbsp lemon zest (optional but I like it)
75 g unsalted butter, melted OR 75 g coconut oil (if it’s hardened just run the jar under a tap of hot water until it’s liquified)

Instructions

Preheat oven to 180 C. Line a loaf tin (21 x 10 cm) with baking paper.
Whisk the eggs, milk & vanilla in a small bowl. In a larger bowl, sift in flour, baking powder and cinnamon. Add sugar, coconut and lemon zest and mix until just combined.
Make a well in the middle of the dry mixture and slowly pour in the egg mixture and stir until just combined.
Add melted butter/coconut oil and mix through gently. Pour the mixture into the prepared tin and bake for 1 hour or until a skewer inserted into the centre comes out clean.
Set aside in the tin for 5 mins to cool and then turn out onto a wire cooling rack until cool.

Coconut Loaf - Thermomix

Ingredients

  • 1 lemon zest only
  • 75 g unsalted butter chopped into cubes OR 75g coconut oil
  • 2 eggs
  • 260 g milk
  • 1 tsp vanilla extract
  • 375 g (2 1/2 C) wholemeal flour (of GF flour if required)
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • 160 g (3/4 C) raw caster sugar
  • 150 g dessicated coconut

Instructions

  1. Preheat oven to 180 C. Line a loaf tin (21 x 10 cm ) with baking paper.
  2. Grate the lemon zest 20 sec/speed 7, set aside
  3. Melt the butter 3 minutes /60 C/ speed 4, set aside if using coconut oil and it's hard just run the jar under a tap of hot water
  4. Whisk the eggs, milk and vanilla 10 sec/speed 6
  5. Add flour, baking powder, cinnamon, sugar, coconut and lemon zest mix 30 sec/reverse/speed 5
  6. Add melted butter 5 sec/reverse/speed 4
  7. Pour into prepared tin and bake for 1 hour or until an inserted skewer in the middle comes out clean.
  8. Cool in tin for 5 mins then turnout onto a wire cooling rack until cool.
  9. Enjoy
http://www.boiledeggsandsoldiers.com/2014/06/coconut-loaf/
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