desiccated coconut Archives

Biscuit recipes

Back-to-work seed bars

30 minutes

Coconut-and-buttermilk loaf

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 55 minutes

Ingredients

250 g butter, softened
440 g caster sugar
5 free-range eggs
140 g cakeflour
80 g desiccated coconut, plus extra for serving
1 t baking powder
1 t salt
1 cup buttermilk

Method

1. Preheat the oven to 180°C.

2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. If the mixture splits, add 1 T flour to emulsify it.

3. Add the flour and dessicated coconut and mix, then add the baking powder and salt. Lastly, add the buttermilk. Mix well.

4. Pour the batter into a 23 x 13 x 7 cm greased and lined loaf tin and bake for 55 minutes, or until a skewer inserted comes out clean. Serve warm, topped with extra desiccated coconut.

Chefs note: This easy, airy cake is so delicious you’re going to devour it while it’s still warm. And we're fine with that!

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Coconut-and-buttermilk loaf

Coconut-and-buttermilk loaf

Ingredients

Method