Coconut and lemon loaf

I had coconut and lemon that needed using up. So I decided to make a modified version of Lorraine Pascals coconut and lime loaf. I’d last made it years ago for a dinner party.

The only difference today was using lemon instead of lime and full fat natural yoghurt. I’m neither a fan or advocate of no-fat yoghurt. All things in moderation I say.

The result was delicious.

Ingredients

  • 175g (6oz) plain flour

  • 50g (2oz) desiccated coconut

  • 1 tsp baking powder

  • tiny pinch of salt

  • 1 medium egg

  • 200g (7oz) no-fat Greek yogurt

  • 75g (3oz) soft light brown sugar

  • zest and juice of 1 lime (wash in hot soapy water to get rid of the wax before using)

  • seeds from 1 vanilla pod or 1 tsp vanilla extract

LIME SUGAR SYRUP 

  • 2 tbsp caster sugar

  • zest and juice of 1 lime (washed and dried)

  • Method
  • ● Preheat the oven to 180C (fan 160C), 350F, gas mark 4 and line a 22cm x 10cm (81⁄2 in x 4in) loaf tin with baking parchment. I make sure that the paper overlaps a little bit, which makes it much easier to remove the loaf from the tin once it is cooked. 

    ● Toss the flour, coconut, baking powder and salt together in a large bowl and make a well in the centre. Beat the egg lightly in a medium bowl, and then whisk in the yogurt, sugar, lime juice and zest and the vanilla seeds or extract. Mix the wet mixture into the dry ingredients to give a wet dropping consistency. It is important to do this with as few stirs as possible so the flour doesn’t get overworked, which would result in quite a tough loaf. Pour the mixture into the tin and spread and smooth the top with the back of a spoon. Bake in the oven for 35–40 minutes or until a skewer inserted into the centre comes out clean. 

    ● Make the lime sugar syrup about 5 minutes before the loaf is baked. Put the sugar and lime juice in a small pan over a low heat, stirring until the sugar dissolves. Then turn up the heat and let it bubble away for 30 seconds to 1 minute until syrupy. Remove from the heat, stir the lime zest in and set aside to infuse and thicken up a little more. 

    ● Once the loaf is cooked, remove from the oven and brush with the lime sugar syrup. Leave the loaf to stand in the tin for a few minutes before lifting out and allowing to cool completely on a wire rack. Enjoy warm or cold.

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