Coconut Yoghurt Loaf
Photography by Josh Griggs.
Just the ticket to enjoy in a shady spot with a good cup of tea.
Makes: 1 Loaf
INGREDIENTS
2 large eggs
2/3 cup rice bran oil
¾ cup natural yoghurt
finely grated zest 1 lemon
3 tablespoons freshly squeezed lemon juice
¾ cup caster sugar
1 cup desiccated coconut
1½ cups plain flour
2 teaspoons baking powder
Topping
1½ tablespoons coconut cream
1/3 cup caster sugar
Equipment: Grease a 27cm x 15cm loaf tin and fully line with baking paper.
METHOD
Preheat the oven to 150°C fan bake.
Whisk the eggs, oil, yoghurt, lemon zest and juice and sugar together in a large bowl. Stir in the coconut and sift in the flour and baking powder, then stir to incorporate. Pour into the prepared tin and bake for 45-50 minutes, or until fully cooked and a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes.
Topping: Whisk together the coconut cream and sugar and pour over the loaf. Leave to cool completely in the tin.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!