Coconut Yoghurt Loaf
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.