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.