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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