Coconut-and-buttermilk loaf

Coconut-and-buttermilk loaf

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • 10 minutes
  • 55 minutes
  • Woolworths Villiera Sauvignon Blanc-Chenin Blanc 2015


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

Cooking Instructions

Preheat the oven to 180°C.

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.

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

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!

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes


  • default
    February 15, 2016

    Would you use unsalted or salted butter?