Butter a 9x5-inch loaf pan and line it with parchment paper, if using. 1/4 cup canola oil. Spoon batter into prepared plan. I lost it for a few years (I have a recipe mess) and was sad. Making the Lemon Vanilla Coconut Loaf. Add the butter, eggs, zest and juice of one lemon and process until evenly mixed – about 10 to 30 seconds. 1 tsp baking powder. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. I don’t know who created it and the only thing I have changed is the flour from self-raising to standard (and added baking powder) and the syrup amount because as with this original recipe, every time I try a recipe with syrup poured over it’s never enough to really soak through, so I doubled it. Set aside. I tablespoon lemon zest (from one medium sized lemon), 1/2 cup lemon juice (you will need about 5 medium-sized lemons for this). Lemon and Plum Loaf. Let the loaf cool in its tin before icing. Icing 1¼ cup icing sugar 2 Tbsp lemon juice ½ tsp grated lemon rind ½ cup shredded coconut Lemon zest, to serve. To make the drizzle icing, juice the lemons and dissolve the sugar in the juice. *If you don’t have a food processor, this recipe can still be made using a electric beater or blender. 3 eggs Using the pointy end of a skewer gently poke many holes into the top of the hot loaf and using a normal sized dessert spoon, spoon the syrup carefully all over the loaf until there is none left. Serve it with a cup of hot tea for a simple breakfast or snack. Hi there This recipe is from my old pile of magazine clippings. I think loaves should be slathered in butter, I am horrified (even offended) if someone doesn’t want butter on it! Grease and line a 10cm x 22cm loaf pan with baking paper. Turn the heat down to medium/low and simmer it for 5 minutes. 1 Tbsp lemon juice 1 cup milk 120g butter, melted 2 eggs. Beat butter, sugar & lemon rind in an electric mixer in a bowl until pale and creamy. , Loaf https://www.taniaskitchen.co.nz/feijoa-walnut-loaf-gingerbread-recipe When this happens to me I tilt the tin and pour the excess back into the saucepan and re-spoon it over centre of the loaf. Pulse the mixture for about 4 seconds until combined. Save my name, email, and site URL in my browser for next time I post a comment. Spread mixture into prepared tin and smooth surface. 1 tsp vanilla. Place biscuits in a food processor and process to form fine crumbs. Start by preheating your oven to 150°C fan bake or 175°C conventional oven, on bake. Preheat oven to 180°C, grease and flour a loaf tin. Start by preheating the oven to 150°C fan bake or 175°C conventional oven, on bake, with a rack placed just below the centre of the oven. highly recommend) or line with baking paper. Preheat oven to 180C. Stir in the coconut and lemon zest. 3/4 cup almond flour 1/4 cup plain flour (or gluten free flour) 1.5 teaspoons baking powder. The sweetness of the coconut works really well with the tartness of … Then add one of the eggs and beat it in until just combined and then….. Time to add the flour, baking powder and the salt to one side and….. In a separate medium mixing bowl, whisk the butter with the eggs. Mar 8, 2019 - Since I started my blog I have developed an obsession with anything using fresh lemons and I love finding new recipes that I can try out and I really love it when they turn out as You can over do this if you leave it too long and it gets thick it won’t be thin enough to seep right into the centre of the loaf. Whisk well, to blend. It’s great for at least 3 days kept in an airtight container, in the pantry. loaf pan. Combine glaze ingredients; brush over loaf. Then evenly spoon the batter into the loaf tin and place it into the oven. Pierce 2 coconut eyes with an ice pick and hammer; drain liquid, and reserve for another use. Combine remaining 1/2 cup of sugar and 1/3 cup of lemon juice in a small bowl; Pour the lemon sugar mixture over the loaf while still hot. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Topped with more cream cheese icing, fresh lemon zest and to garnish - a hand … So as soon as the loaf is out of the oven. 3/4 cup desiccated coconut If the syrup wasn’t simmered long enough and is a bit too runny it will ‘pool’ a lot in the corners. I think it is in a sliceable loaf shape (like bread) so you can do just that, spread butter on it…..or you would just make a cake out of it, wouldn’t you? Add the wet ingredients to the dry ingredients and stir until just combined. When I bake something I want it to be eaten in a particular way, like cold, warm, with this or with that, don’t you? 1 1/2 cups standard flour 125 g butter (at room temperature) Over a medium/high heat bring the sugar and the lemon juice to the boil, stirring occasionally. Bake for 50 minutes or until it is firm when you gently press the centre and a small, sharp knife inserted into the centre comes out clean (no smears of batter on the blade). Use the beaters on a low speed to fold it altogether until it's all just combined. 1/2 cup castor sugar Dense, moist and tart, it’s perfect with a morning cup of tea (or, let’s face it, as breakfast alongside a … Then using a normal sized dessert spoon, spoon the syrup carefully all over the loaf until there is none left. Add the flour, baking powder and the salt to one side and the coconut, milk mix to the other side. Grease and line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides. For batter: Preheat the oven to 350°F. 1 cup sugar. Jan 14, 2020 - Explore Sitara Nisha's board "Lemon and coconut cake" on Pinterest. Keeps up to 3 days in an airtight container, in the pantry. LEMON TREAT: Coconut and lemon loaf is great as a snack or a warm dessert, as pictured. This zesty lemon and coconut loaf recipe was sent in by 28 Day Weight Loss Challenge member Cassie.. Cassie says her whole family LOVES this healthy loaf for afternoon tea. It should have slightly paled in colour and look creamy. Pour the batter into the prepared loaf pan and bake for 55 minutes or until a skewer inserted in the centre comes out clean. Preheat oven to 180C. The most beautiful, and delicious, cake I had the honour of making for a beautiful afternoon tea party styled by All the Frills, A peek into the Life Love Food's beautiful instagram feed. Using an electric beater on medium speed beat it altogether for 3 – 4 minutes, scraping the bowl down a few times. 3/4 cup milk . Using an electric beater on a medium speed, beat it altogether for 3 - 4 minutes (scraping the bowl down a few times) until it’s slightly paled in colour and looks creamy. 1. Sift the flour, baking powder, caster sugar, cornflour and coconut into the bowl of a food processor *. Place coconut in a 9-inch cake pan. 2 tablespoons honey (warm slightly so it is liquid) 1/4 cup coconut sugar 1/4 cup natural yoghurt 2 tablespoons of milk zest and juice from 1 large lemon or two smaller lemons 2 eggs 100g coconut … I’ve been lying very very low with an awful head and chest cold - it’s been a week of sleeping, pinning, admiring instagram and watching an embarrassing amount of gossip girl. 1/2 cup lemon juice (you will need about 5 medium-sized lemons for this). Required fields are marked *. Place the softened butter, the sugar and the lemon rind into a medium sized bowl. Now, get the tin ready. Your email address will not be published. In a large mixing bowl, add the coconut, flour, baking powder and sugar and mix to combine. Lemon, apple and coconut loaf. 3. Seriously, I love making cakes that I can freeze, sliced up ready to go for lunches and this coconut and lemon yoghurt loaf is no exception. Grease a loaf tin (I use a really handy spray can of coconut oil for this! Lemon and Coconut Loaf. Once cool simply lift it and the paper from the tin and using a serrated bread knife slice it into 8 slices……nom nom nom! The flour, baking powder and salt is sifted into this mixture. I tablespoon lemon zest (from one medium sized lemon) If you’re a fan of lemon and coconut recipes, you simply must try my Lemon, Almond and Coconut Friands - they’re perfect for winter! https://www.taniaskitchen.co.nz/excellent-lemon-coconut-syrup-loaf To soften the butter, cut it into small cubes and leave it out on the bench for 30 minutes on a warm day or even an hour on a cold day. 1/2 tsp salt Turn the heat down to medium/low and simmer for 5 minutes. Grease and line a 20cm round cake tin. The recipe below includes a beautiful lemon drizzle icing that adds a delicious burst of lemon to the top, I left this loaf un-iced as I plan on toasting a slice or two over the weekend for brunch or afternoon tea. A Lemon loaf with a tropical coconut twist of course! I tried this beautiful flan for the first time in Paris, here is my take on a truly classic French dessert and one of my all time favourites. 2. Leave to cool before slicing. Line a standard sized 21 cm L x 11 cm W x 6 cm D loaf tin with baking paper and lightly spray it with non-stick cooking spray. x, 155g self-raising flour I tried some others but they were never as good! Place a rack below the centre of the oven, so that the top of the loaf tin is as near to the middle of the oven as possible. Sticky Date, Toffee Pudding with Butterscotch Sauce. This loaf cake is very quick to whip up in your mixer, it has basic ingredients you probably already have in the house and it turns out to be the most delicate, light, tender cake with added coconut … Fold in flour, desiccated coconut and milk until combined. Aug 14, 2013 - Flaked coconut adds a tropical flavor to this sweet and lemony bread. Sift flour and custard powder together in a large bowl. Bake for 50 minutes or until it’s firm when you gently press the centre and a small, sharp knife inserted into the centre comes out clean. A bit of freshly squeezed lemon juice and vanilla essence is added. Then sprinkle the remaining desiccated coconut all over the top. Anyway, this recipe is the best lemon loaf I have ever tried…..try it and let me know if you agree! Thankfully though I can tell when I’m done with being sick and almost better when I start cleaning the house and baking. 2-3 tbsp coconut yoghurt. Place the lemon juice and the sugar into a small saucepan and leave it aside until the loaf is baked (because we want it ready to drizzle over when both the syrup and loaf are hot). Pour the batter into prepared loaf tin and sprinkle over blueberries, coconut and coconut … This vegan and gluten free loaf is a celebration of lemon. Set aside. Stir in sugar, coconut and rind. I also put coconut on top because I know that people eat with their eyes and something that looks plain, like an un-iced cake won’t sell in the café, so I have to always make sure everything looks pretty. Perfect spread with butter and lemon curd with an afternoon cuppa. Add the butter, eggs, zest and juice of one lemon and process until evenly mixed – about 10 to 30 seconds. Lemon & Coconut. Hot lemon, sugar syrup is poured into this light & fluffy lemon & coconut loaf as soon as it leaves the oven. a pinch of salt, Lemon Syrup Place the softened butter (no ‘melty’ bits), sugar and lemon rind into a medium size bowl. Whilst the loaf is baking squeeze the lemon juice and place it and the sugar into a small saucepan, leaving it aside until the loaf is baked. Sift the flour, baking powder, caster sugar, cornflour and coconut into the bowl of a food processor *. Pour mixture into prepared pan. I lightly spray the tin first so when I am fitting the paper it doesn’t slide around and then of course a light spray after. 2 cups desiccated coconut. I like everything straight from the oven (well warm enough to eat anyway) because I can’t wait……no self-control whatsoever! Sprinkle the remaining ¼ cup of coconut all over the top. 50g desiccated coconut Add eggs (1 at a time), beating well each time. 1/2 cup milk. allrecipes.co.uk/recipe/39186/lemon-and-coconut-loaf-cake.aspx Bake for 25-30 minutes or until a skewer inserted into centre comes out clean. Pour into a greased and lined loaf … Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean and the centre springs back to the touch. Combine all ingredients in a large bowl, whisking to combine. Enjoy with a warm cup of tea! Your email address will not be published. Milk is added and it is all beaten together. 20g cornflour Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. It should thicken slightly. Pour the mixture into the prepared loaf tin and bake for around 35-40 minutes, or until a skewer comes out clean. 155g butter, softened Moist, vanilla cake made with softened threaded coconut, cut through the center and lavished with our home-made lemon syrup, cream cheese icing and lemon curd filling. Add eggs one at a time, beating well after each one. In a separate bowl, whisk the eggs and buttermilk until evenly blended. 3. Prick the whole surface of the loaf with a fork and pour the lemon mixture over the loaf, allow it to set before removing the loaf from the tin. For this recipe I used a standard sized 21 cm L x 11 cm W x 6 cm D loaf tin. 2. It tastes simply divine. I hope everyone has a wonderful weekend planned. Combine the sugar, melted butter, oil, lemon zest, lemon extract, vanilla, and milk. Use a fork to mix mashed bananas, coconut, flour, baking soda, honey mixture, eggs, lemon zest and salt together in a large mixing bowl until just combined, but be careful not to over-mix. 4. 1 lemon, zested and juiced. Line a large loaf tin with baking paper. My ‘better half’ likes it when it’s three days old because it’s firmer……..okaaaay. Cool for 10 minutes; remove from pan to a wire rack. I’m terribly sorry for how quite the blog has been over the past week. Add a sweet tangle of fresh coconut shavings to any cake that could use an elegant, tropical note. See more ideas about lemon and coconut cake, coconut desserts, lemon loaf. Getting started, in a small bowl mix together 1/2 cup of the coconut (save the other 1/4 of a cup for later) and the milk and set it aside. When I line my tins I always use cooking spray because nothing ever sticks, it’s cheaper than butter, it’s quick and easy, aaand it doesn’t burn like butter. 2 level teaspoons of baking powder Fold in the flour, yogurt, coconut and lemon juice a little bit at a time. Beat it all together on a medium/low speed until it’s all just combined. If you have lemons on hand and you want a quick and easy recipe, this is it. You don’t have to do this if you don’t want to, it will still be good (just for you ‘careful’ types). https://www.chelsea.co.nz/browse-recipes/jills-coconut-loaf Pulse the mixture for about 4 seconds until combined. So to celebrate the end of a lousy week I’ve whipped up the most delicious Lemon and Coconut Loaf that’s perfect for a little winter weekend baking - it’s easily one of my favourite recipes as it takes no time at all to make and of course is so delicious is never lasts longer than a day. Add the lemon juice, zest and yoghurt, and whisk until combined. 1 large egg. Meanwhile, combine lemon … 2 medium-sized eggs Add the salt, yoghurt and lemon juice and mix again. In a small bowl mix together 1/2 cup of the coconut (save the other 1/4 of a cup for later) and the milk. Mix in blueberries. Stir in coconut, lemon rind and lemon juice. 1/2 cup castor sugar Sift in the flour and fold in with a stirrer until just combined. I often change my microwave to half power (50) and heat it for 30 seconds and then 20 second increments until it is soft enough to beat. 1 teaspoon baking powder Evenly spoon the batter into the loaf tin and then place it in the oven. Recipes Zesty lemon and coconut loaf. Apart from its shape, I have never been able to tell what the difference is between a sweet loaf and a cake. This is a quick, versatile and, perhaps most importantly, great tasting loaf. Spoon mixture into loaf pan. Bake for 30 – 40 minutes or until a skewer inserted into the centre comes out clean and it … Blend dates and reserved water in a food processor until smooth. After the eggs have been separated, the butter and sugar is creamed, yolks added one at a time and beaten well after each addition. Pour cake mixture into prepared ring pan and bake for about 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean. 1 cup self-raising flour. 1. Preheat oven to 180°C, grease and flour a loaf tin. Preheat oven to 180°C. 155g caster sugar Pour into a greased 8x4-in. Realistically lemon and coconut go so well together. As soon as the loaf is out of the oven, over a medium/high heat bring the sugar and the lemon juice to the boil, stirring occasionally. Using the pointy end of a skewer gently poke a lot of holes into the top of the hot loaf which helps the syrup soak through more evenly. 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