Friday, 8 November 2013

Coconut Bread Mini Loaves

I'm always looking for ways to use my mini loaf tins so I was very excited to find this coconut bread recipe. To me these are preferable to a coconut cupcake as they aren't so sweet, something which my boyfriend also appreciates. The batter was incredibly dense and is perfect to enjoy warm with jam and cream. The original recipe was to make a large loaf so I've included instructions for both sizes. 


Coconut bread (adapted from Donna Hay Magazine Issue 17)
280g butter, softened
2 tbsp lemon rind
3/4 cup caster sugar
2 eggs
3 cups plain flour
2 tsp baking powder
1 cup desiccated coconut
2/3 cup almond meal
1 cup buttermilk
  1. Preheat oven to 160°C. Grease 12 mini loaf tins (or 30x10cm loaf tin).
  2. Beat butter, lemon rind and sugar together until light and creamy. Add eggs one at a time, beating each until combined. Add the flour and baking powder and fold through. Add coconut, almond meal and buttermilk and fold through.
  3. Fill each mini loaf tin until 2/3 full. Spread the batter out with a spoon. Bake for 30-35 minutes or until browned on top and cooked through (for a large loaf, cook for 90 minutes). As the batter is so thick, cut one loaf to tell if it is cooked. Cool in the tin for 5 minutes and then cool on wire racks.

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