Coconut Yoghurt Loaf
Photography by Josh Griggs.
Just the ticket to enjoy in a shady spot with a good cup of tea.
Makes: 1 Loaf
INGREDIENTS
2 large eggs
2/3 cup rice bran oil
¾ cup natural yoghurt
finely grated zest 1 lemon
3 tablespoons freshly squeezed lemon juice
¾ cup caster sugar
1 cup desiccated coconut
1½ cups plain flour
2 teaspoons baking powder
Topping
1½ tablespoons coconut cream
1/3 cup caster sugar
Equipment: Grease a 27cm x 15cm loaf tin and fully line with baking paper.
METHOD
Preheat the oven to 150°C fan bake.
Whisk the eggs, oil, yoghurt, lemon zest and juice and sugar together in a large bowl. Stir in the coconut and sift in the flour and baking powder, then stir to incorporate. Pour into the prepared tin and bake for 45-50 minutes, or until fully cooked and a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes.
Topping: Whisk together the coconut cream and sugar and pour over the loaf. Leave to cool completely in the tin.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.