Homefood and drink

Sticky lemon, lime and coconut loaf

Sticky lemon, lime and coconut loaf
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Serves: 8 (makes 8 slices)
Time to make: 50 mins (Hands-on time: 15 mins, Cooking time: 35 mins)

oil spray, to grease
100g reduced-fat spread
100g (1/2 cup) castor sugar
2 eggs, beaten
1 teaspoon vanilla essence
130g (1 cup) flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup trim milk
1 lemon, zest
1 lime, zest
25g (1/4 cup) desiccated coconut
Citrus topping
2 tablespoons coconut threads, toasted (see Step 1)
1 lemon, juice
1 lime, juice
1/4 cup castor sugar

Step 1 To toast coconut threads, place coconut in a frying pan lined with baking paper and place over a low heat for 1-2 minutes or until starting to turn golden brown. Remove from heat. Leave to cool.

Step 2 Preheat oven to 180°C. Spray a 21cm x 8.5cm loaf tin with oil spray.

Step 3 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs and vanilla. In a separate bowl sift dry ingredients and add to egg mixture. Gradually add milk, zests and coconut. Pour into prepared tin and bake in oven for 30-35 minutes until golden on top.

Step 4 To make topping, bring citrus juices and sugar to the boil in a small pan until sugar dissolves. When loaf is ready, immediately pour topping over and sprinkle with toasted coconut. Leave to cool in tin for 30 minutes then slice and serve.

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