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Lemon and coconut loaf
Lemon and coconut loaf
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Indulge in a seasonal lemon-coconut loaf for a delicious afternoon treat!
Ingredients:
  • 4 Free Range Eggs
  • 2 small Zesting Lemons
  • 220g caster sugar
  • 1 Ruby Red grapefruit, thinly sliced
  • 1 orange, thinly sliced
  • 1 mandarin, thinly sliced
  • 185g butter
  • 330g caster sugar
  • 110g plain flour
  • 75g self-raising flour
  • 60g desiccated coconut
  • 125ml coconut milk
Instructions:
  • Prepare a baking tray with baking paper. Thinly slice 1 lemon. In a deep frying pan, combine sugar and 1 cup (250ml) water. Cook over medium-low heat, stirring, for 2 mins until sugar dissolves. Add grapefruit, orange, mandarin, and lemon slices. Cook for 10-15 mins until rind is translucent, turning occasionally. Transfer to the prepared tray. Continue cooking the syrup for 1-2 mins until slightly thickened. Keep in the pan for later use.
  • Preheat your oven to 160°C. Prepare a 10cm x 22cm loaf pan by lining it with 2 layers of baking paper, letting the long sides hang over. Lay out half of the citrus slices to cover the base and sides of the pan.
  • Begin by finely grating the rind of the remaining lemon and then juice it. Next, use an electric mixer to beat butter, extra sugar, and lemon rind in a bowl until pale and creamy. Add the eggs one at a time, beating well after each addition. Then add the combined flour, coconut, coconut milk, and 1/4 cup (60ml) lemon juice. Stir until well combined before spooning into the prepared pan and smoothing the surface.
  • Bake for 1 hour or until a skewer comes out clean. Let it cool in the pan for 5 minutes. Trim the top of the cake with a large serrated knife to level it. Transfer to a serving plate and drizzle with the reserved syrup. Serve warm or at room temperature with the remaining citrus slices.

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