Lemon coconut loaf

Seasonal abundance or items that have sat in my pantry for nearly too long are often what pushes me to cook things that aren’t on my usual rotation. Today it was the abundance of lemons combined with some coconut thread that had lain idle since I stopped regularly making muesli in the mornings. I did the usual reading around on the net and found an interesting recipe that almost fit the bill posted by Noble Pig. There were a few things that I didn’t have/don’t use and I cut back on the sweetening a little. The recipe below is the adaptation. Looking back I should have put a little more fat in it to balance the additional lemon juice and flour, this would have resulted in a nicer color and a more decadent mouthfeel.

Lemon Coconut Loaf

Specialist equipment: loaf tin
Preparation time: 15 min preparation and ~45 min cooking
Yield: 1 loaf

Ingredient List One (small bowl)
3 C flour
3 tsp baking powder
1 tsp salt

Ingredient List Two (small bowl)
2 free range eggs
3/4 C buttermilk

Ingredient List Three (large bowl)
3/4 C white sugar
5 Tbsp unsalted butter (melted)
3 Tbls canola oil
1/4 C milk zest and juice of two lemons
1 tsp vanilla paste (refer to the ‘A note about vanilla’ post)
1 C shredded coconut

Preheat oven to 180 degrees Celsius. Grease a loaf tin with butter and line with a sheet of baking parchment. Doing these tasks before you even start measuring ingredients out helps ensure your cake rises. As soon as you add liquid to baking powder (mix your wet and dry ingredients together) the reaction that provides air to raise the loaf starts. Sifting dry ingredients also adds air to the cake or loaf, and as the cake bakes the little pockets of air expand and help with rising. It is therefore important not to over mix the batter and to use a folding motion when mixing wet and dry ingredients together so as to retain as much air in the mix as possible. Sifting dry ingredients also mixes them together thoroughly.

Sift ingredient list one together. In a separate bowl mix ingredient list two. In yet another bowl (I hope you have a dishwasher) that is relatively large mix ingredient list three. Alternately add mixtures one and two to mixture three in the larger bowl. Fold together until just combined.

If you do not have a dishwasher you could probably get away with using one large bowl. Add list three to a bowl and mix well. Add list two to the same bowl and give another stir. Finally add ingredient list one and carefully fold these sifted ingredients into the wet ingredients. When combined, scrape the batter into the greased and lined loaf tin and bake until an inserted skewer or knife point comes out clean. I use the parchment overhang to lift the loaf onto a wire rack immediately after removal from the oven.

Glaze
1 tsp melted butter
Juice and zest of half a lemon
1/2 cup icing sugar
Extra water

While the loaf is cooling, mix all the glaze ingredients together except the extra water. It should be a thick enough consistency to coat the back of a spoon. If not, thin with a few drops of water or add a little more icing sugar. Pour the glaze over the loaf when it is just warm to touch. Store in an airtight container. This loaf (without the glaze) would freeze well. If you pre-slice before freezing you can pull out a slice whenever there is a cake emergency.

 

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4 Comments

Filed under Cakes & Biscuits, Loaf

4 responses to “Lemon coconut loaf

  1. Another beautiful recipe, Irene! It’s on my to-make list, and I thought about whipping it up this morning.

    One problem, in the US, I don’t think we have vanilla paste. (at least, I’m not aware of it) I will assume it’s ok to substitute vanilla extract? Your thoughts?

om nom nom nom

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