Coconut & Yoghurt Loaf

Coconut & Yoghurt Loaf

This recipe is great when I need to use up yoghurt before it expires. I don’t know why but I always end up with about 1 cup that takes forever to finish. I normally make the two ingredient dough and use it up that way, but this one is really good too. I found a Donna Hay recipe which I changed up quite a bit because I didn’t have most of the ingredients but it inspired this so…take a look.

INGREDIENTS:

  • 2 eggs
  • 1/2 cup oil
  • 1 cup double cream/greek yoghurt
  • 2 Tb lemon juice
  • 1 cup castor sugar
  • 1 cup fine desiccated coconut
  • 1.5 cups cake flour
  • 3tsp baking powder

METHOD:

  1. Preheat your oven to 180°C and prepare 2 loaf tins or one bundt tin.
  2. Mix the following ingredients in a bowl (eggs, oil, yoghurt, lemon juice, castor sugar and coconut) until well combined.
  3. Sift in the cake flour and baking powder and fold into wet mixture.
  4. Pour into prepared tins and bake for 40 – 45 minutes. (I used 1 loaf tin, see below)**

TOP TIPS:

  • My original substitution recipe had 3/4 cup oil but I found it a bit too oily. I Prefer the texture with 1/2 cup oil.
  • **I used one loaf tin in this recipe and I think it was too small, hence my burnt edges. If it was a bigger tin it would have cooked much quicker. So lower the cooking time! It will probably take around 30 minutes.
  • If your cake is getting too brown and has not fully cooked, cover the top with foil to prevent it browning further.
  • You can make a cream cheese icing, yoghurt or plain icing sugar glaze or just leave it plain. It’s very rich and filling as it is.

 



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