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.
LIME SUGAR SYRUP
● 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.