When I came across this recipe for coconut loaf it was like a revelation. I mean, coconut…in loaf form. What could be better? Possibly nothing but that didn’t stop me tampering with the recipe a little bit.
Coconut and lime. These two flavours really do spell summer, don’t they? As we are slap bang in the middle of summer I can think of no reason not to make this recipe. My favourite way to enjoy this loaf is toasted, topped with a little butter and raspberry jam. The smell of it toasting, lovely.
This loaf is quite dense, and not as moist as a banana loaf, which is why I think it benefits from being toasted. It takes a good hour to cook, so I would recommend covering it with tin foil after about 40 minutes to make sure the top doesn’t get too overdone. The crust will be quite substantial though, but its contrasting texture is one of the best qualities.
The sweetness of the coconut and the fragrance of the lime together in this loaf is really a lovely combination and has me thinking about what other recipes I can use this duo together in.
We’re halfway there. Loafs are so quick to prepare. (poetry!)
By this point your kitchen will be smelling excellent.
Coconut Lime Loaf
recipe adapted from Smitten Kitchen
1 tsp vanilla extract
315g plain flour
½ tsp salt
2 tsps baking powder
1 tsp cinnamon
200g caster sugar
Zest of 2 limes
140g desiccated coconut
85g unsalted butter, melted
Preheat oven to 160 degrees C.
Firstly, prepare your loaf tin by greasing with butter and dusting with flour.
In a small bowl, combine the milk, eggs and vanilla extract.
In a large bowl, whisk together flour, salt, baking powder and cinnamon, to remove any lumps and combine.
On a board or in a bowl, combine the caster sugar and lime zest.
Add sugar mix and coconut in to the flour and stir to combine.
Make a well in the centre and add in the egg mixture, gently fold together to combine.
Lastly, fold in the melted butter.
Pour batter in to prepared loaf tin and bake for 1 to 1 ¼ hours, until a skewer comes out clean. If the top of the loaf is starting to look too dark, cover with tin foil for the remaining cooking time.
Remove from the oven when ready and allow to cool in the tin for five minutes before turning out on to a cooling rack.
Tastes best sliced, toasted and topped with butter and fruit jam.