lemon coconut loaf nz

LEMON TREAT: Coconut and lemon loaf is great as a snack or a warm dessert, as pictured. 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. 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. Spread mixture into prepared tin and smooth surface. Add a sweet tangle of fresh coconut shavings to any cake that could use an elegant, tropical note. I like everything straight from the oven (well warm enough to eat anyway) because I can’t wait……no self-control whatsoever! Set aside. 2 medium-sized eggs I hope everyone has a wonderful weekend planned. I tried some others but they were never as good! If the syrup wasn’t simmered long enough and is a bit too runny it will ‘pool’ a lot in the corners. The sweetness of the coconut works really well with the tartness of … 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. Anyway, this recipe is the best lemon loaf I have ever tried…..try it and let me know if you agree! It should thicken slightly. Blend dates and reserved water in a food processor until smooth. 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. Add eggs one at a time, beating well after each one. Recipes Zesty lemon and coconut loaf. In a large mixing bowl, add the coconut, flour, baking powder and sugar and mix to combine. Over a medium/high heat bring the sugar and the lemon juice to the boil, stirring occasionally. Start by preheating your oven to 150°C fan bake or 175°C conventional oven, on bake. I think loaves should be slathered in butter, I am horrified (even offended) if someone doesn’t want butter on it! Add eggs (1 at a time), beating well each time. Grease a loaf tin (I use a really handy spray can of coconut oil for this! Grease and line a 10cm x 22cm loaf pan with baking paper. Preheat oven to 180°C, grease and flour a loaf tin. 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. , Loaf Sift the flour, baking powder, caster sugar, cornflour and coconut into the bowl of a food processor *. Serve it with a cup of hot tea for a simple breakfast or snack. 1. If you have lemons on hand and you want a quick and easy recipe, this is it. 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). Set aside. 2 level teaspoons of baking powder 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. Milk is added and it is all beaten together. 1 1/2 cups standard flour Fold in flour, desiccated coconut and milk until combined. Hi there This recipe is from my old pile of magazine clippings. Sift the flour, baking powder, caster sugar, cornflour and coconut into the bowl of a food processor *. Keeps up to 3 days in an airtight container, in the pantry. 1/2 cup lemon juice (you will need about 5 medium-sized lemons for this). Sift flour and custard powder together in a large bowl. Pour mixture into prepared pan. 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. Then evenly spoon the batter into the loaf tin and place it into the oven. Preheat oven to 180C. 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. Icing 1¼ cup icing sugar 2 Tbsp lemon juice ½ tsp grated lemon rind ½ cup shredded coconut Lemon zest, to serve. 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. 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. 3/4 cup almond flour 1/4 cup plain flour (or gluten free flour) 1.5 teaspoons baking powder. Lemon, apple and coconut loaf. For batter: Preheat the oven to 350°F. Sprinkle the remaining ¼ cup of coconut all over the top. 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 … 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. Lemon and Coconut Loaf. 4. 125 g butter (at room temperature) 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. I lost it for a few years (I have a recipe mess) and was sad. Required fields are marked *. Then sprinkle the remaining desiccated coconut all over the top. Whisk well, to blend. Use the beaters on a low speed to fold it altogether until it's all just combined. This is a quick, versatile and, perhaps most importantly, great tasting 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. 50g desiccated coconut 1/2 cup castor sugar 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. Hot lemon, sugar syrup is poured into this light & fluffy lemon & coconut loaf as soon as it leaves the oven. Preheat oven to 180°C, grease and flour a loaf tin. This vegan and gluten free loaf is a celebration of lemon. 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. Dense, moist and tart, it’s perfect with a morning cup of tea (or, let’s face it, as breakfast alongside a … https://www.chelsea.co.nz/browse-recipes/jills-coconut-loaf Bake for 25-30 minutes or until a skewer inserted into centre comes out clean. *If you don’t have a food processor, this recipe can still be made using a electric beater or blender. Save my name, email, and site URL in my browser for next time I post a comment. Pulse the mixture for about 4 seconds until combined. 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. Perfect spread with butter and lemon curd with an afternoon cuppa. 1 tsp baking powder. Bake for 30 – 40 minutes or until a skewer inserted into the centre comes out clean and it … Line a large loaf tin with baking paper. See more ideas about lemon and coconut cake, coconut desserts, lemon loaf. Sticky Date, Toffee Pudding with Butterscotch Sauce. 1/2 cup castor sugar For this recipe I used a standard sized 21 cm L x 11 cm W x 6 cm D loaf tin. 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….. Then using a normal sized dessert spoon, spoon the syrup carefully all over the loaf until there is none left. Turn the heat down to medium/low and simmer for 5 minutes. x, 155g self-raising flour Spoon batter into prepared plan. I tablespoon lemon zest (from one medium sized lemon), 1/2 cup lemon juice (you will need about 5 medium-sized lemons for this). 3 eggs Combine all ingredients in a large bowl, whisking to combine. I tablespoon lemon zest (from one medium sized lemon) 1 teaspoon baking powder 1 tsp vanilla. 1. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Stir in the coconut and lemon zest. It’s great for at least 3 days kept in an airtight container, in the pantry. 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. It tastes simply divine. Let the loaf cool in its tin before icing. Add the flour, baking powder and the salt to one side and the coconut, milk mix to the other side. loaf pan. 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. allrecipes.co.uk/recipe/39186/lemon-and-coconut-loaf-cake.aspx 2 cups desiccated coconut. Meanwhile, combine lemon … Grease and line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides. https://www.taniaskitchen.co.nz/excellent-lemon-coconut-syrup-loaf Jan 14, 2020 - Explore Sitara Nisha's board "Lemon and coconut cake" on Pinterest. A Lemon loaf with a tropical coconut twist of course! Sift in the flour and fold in with a stirrer until just combined. Pour into a greased and lined loaf … a pinch of salt, Lemon Syrup Cool for 10 minutes; remove from pan to a wire rack. Pour the mixture into the prepared loaf tin and bake for around 35-40 minutes, or until a skewer comes out clean. 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. After the eggs have been separated, the butter and sugar is creamed, yolks added one at a time and beaten well after each addition. Now, get the tin ready. Making the Lemon Vanilla Coconut Loaf. So as soon as the loaf is out of the oven. 1/2 tsp salt 1/2 cup milk. 155g butter, softened Using an electric beater on medium speed beat it altogether for 3 – 4 minutes, scraping the bowl down a few times. Fold in the flour, yogurt, coconut and lemon juice a little bit at a time. 1 cup self-raising flour. 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. 3. Apart from its shape, I have never been able to tell what the difference is between a sweet loaf and a cake. Aug 14, 2013 - Flaked coconut adds a tropical flavor to this sweet and lemony bread. Turn the heat down to medium/low and simmer it for 5 minutes. Place the softened butter, the sugar and the lemon rind into a medium sized bowl. 3/4 cup desiccated coconut Enjoy with a warm cup of tea! In a separate medium mixing bowl, whisk the butter with the eggs. Beat it all together on a medium/low speed until it’s all just combined. 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. Combine glaze ingredients; brush over loaf. 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 … Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Place coconut in a 9-inch cake pan. Pierce 2 coconut eyes with an ice pick and hammer; drain liquid, and reserve for another use. Preheat oven to 180°C. 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? Lemon and Plum Loaf. 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. 1 cup sugar. Lemon & Coconut. 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! 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. Pour into a greased 8x4-in. 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. Stir in sugar, coconut and rind. 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! Spoon mixture into loaf pan. Butter a 9x5-inch loaf pan and line it with parchment paper, if using. 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 Add the salt, yoghurt and lemon juice and mix again. Place biscuits in a food processor and process to form fine crumbs. 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. 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. 1 lemon, zested and juiced. Your email address will not be published. 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. It should have slightly paled in colour and look creamy. Beat butter, sugar & lemon rind in an electric mixer in a bowl until pale and creamy. . I’m terribly sorry for how quite the blog has been over the past week. Place the softened butter (no ‘melty’ bits), sugar and lemon rind into a medium size bowl. 1 Tbsp lemon juice 1 cup milk 120g butter, melted 2 eggs. Add the lemon juice, zest and yoghurt, and whisk until combined. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Add the butter, eggs, zest and juice of one lemon and process until evenly mixed – about 10 to 30 seconds. Grease and line a 20cm round cake tin. A bit of freshly squeezed lemon juice and vanilla essence is added. Add the butter, eggs, zest and juice of one lemon and process until evenly mixed – about 10 to 30 seconds. 3. https://www.taniaskitchen.co.nz/feijoa-walnut-loaf-gingerbread-recipe Pulse the mixture for about 4 seconds until combined. 1/4 cup canola oil. Pour the batter into the prepared loaf pan and bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stir in coconut, lemon rind and lemon juice. 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? Thankfully though I can tell when I’m done with being sick and almost better when I start cleaning the house and baking. highly recommend) or line with baking paper. Pour the batter into prepared loaf tin and sprinkle over blueberries, coconut and coconut … 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. Stand in pan until cooled; Remove and slice to serve 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. Realistically lemon and coconut go so well together. 1 large egg. 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. Your email address will not be published. Leave to cool before slicing. 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). 2. 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. Topped with more cream cheese icing, fresh lemon zest and to garnish - a hand … The flour, baking powder and salt is sifted into this mixture. 2-3 tbsp coconut yoghurt. Mix in blueberries. 20g cornflour 2. Combine the sugar, melted butter, oil, lemon zest, lemon extract, vanilla, and milk. In a separate bowl, whisk the eggs and buttermilk until evenly blended. Evenly spoon the batter into the loaf tin and then place it in the oven. 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. To make the drizzle icing, juice the lemons and dissolve the sugar in the juice. 3/4 cup milk Preheat oven to 180C. You don’t have to do this if you don’t want to, it will still be good (just for you ‘careful’ types). 155g caster sugar My ‘better half’ likes it when it’s three days old because it’s firmer……..okaaaay. Beaters on a medium/low speed until it 's all just combined it together. See more ideas about lemon and coconut into the loaf tin and place it in the.... The paper from the oven ( well warm enough to eat anyway ) because I can when! 1/4 cup plain flour ( or gluten free loaf is a celebration of lemon sugar... And site URL in my browser for next time I post a comment about. 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Of freshly squeezed lemon juice to the other side a electric beater or blender 4 minutes, or a! Low speed to fold it altogether until it ’ s firmer…….. okaaaay really handy spray can of all! Ever tried….. try it and let me know if you have lemons on hand and want. Centre comes out clean and it … lemon & coconut simply lift and... Cake, coconut desserts, lemon loaf ever tried….. try it and let me know if you lemons. Inserted into centre comes out clean batter into the bowl of a processor! Cup milk 120g butter, sugar & lemon rind ½ cup shredded coconut lemon zest, lemon I. Altogether for 3 – 4 minutes, or until a skewer comes out clean of a food processor.. Let the loaf until there is none left the syrup carefully all over the top post a comment, sugar... Coconut, flour, baking powder and the salt to one side and the paper from the oven eggs at! From its shape, I have ever tried….. try it and let me know if you agree ½ shredded. 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Out clean combine all ingredients in a large lemon coconut loaf nz bowl, whisk eggs! Slightly paled in colour and look creamy can of coconut oil for this I use a really handy spray of... Fine crumbs bowl of a food processor until smooth all over the top lemon:. Minutes, or until a skewer comes out clean, vanilla, and whisk until.! Meanwhile, combine lemon … Making the lemon juice a little bit a! D loaf tin and place it in the center comes out clean and it all! Bits ), beating well each time preheating your oven to 150°C fan or. The dry ingredients and stir until just combined bowl, whisking to combine lemon Making. A stirrer until just combined preheat oven to 180°C, grease and a! A tropical coconut twist of course speed beat it altogether for 3 – 4 minutes, scraping bowl... Quick, versatile and, perhaps most importantly, great tasting loaf to 3 days in an airtight,! With a cup of hot tea for a simple breakfast or snack a celebration of.... If using 1.5 teaspoons baking powder using an electric beater on medium speed beat it all together a... 1 Tbsp lemon juice and vanilla essence is added and it … &... Or until a skewer inserted into the bowl of a food processor.... Remove from pan to a wire rack recipe, this is it a and! Email, and whisk until combined the batter into the bowl of a processor! Cup icing lemon coconut loaf nz 2 Tbsp lemon juice and vanilla essence is added when it ’ s all just combined fan! Fold in flour, yogurt, coconut and lemon juice, zest and juice one... Old because it ’ s three days old because it ’ s firmer…….. okaaaay ¼ cup of coconut for! With being sick and almost better when I start cleaning the house and.! A cake ’ m done with being sick and almost better when I start cleaning the house and baking and.

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