And then, there it was! The coconut! Sitting pretty there (well it did seem pretty at that point of time) waiting to be turned into Coconut Chutney to accompany the Upma, for the breakfast next day. Coconut it would be then. I had baked a Lemon Loaf earlier and I used the same recipe for this loaf. The result was just as I expected it to be. A soft, moist and flavourful coconut loaf that had tropical written all over it. The freshness of coconut made it seem perfect for the hot humid weather.
1 cup (scant) sugar
½ cup oil
1½ cup all purpose flour – APF (maida)
½ tsp baking soda
½ tsp baking powder
1 tbsp coconut milk
½ cup confectioners sugar (icing sugar)
1 tbsp Nutella
In a mixing bowl, sift together the APF, baking soda and baking powder. Keep aside
In another mixing bowl, whisk together the yogurt and sugar for half a minute.
Add 2 eggs and coconut essence and whisk again.
Add oil and whisk further till everything is well assimilated.
Add wet ingredients (the yogurt mixture) to the dry ingredients (the APF mix)
Gently fold in the ingredients together and while half way through the mixing process add the coconut.
Mix till just incorporated.
Pour the batter in a 8′ X 3.5′ loaf tin and bake at 160 degrees C till done. (Mine took a few minutes over 60)
Once the cake is done, let it be in the baking tin for 5 minutes. Remove from the tin and let cool completely on the wire rack.
For the drizzle, beat together the coconut milk and confectioners sugar for a minute or till it reaches smooth consistency. Drizzle over the cooled loaf.
For some indulgence drizzle nutella over the loaf as well. Enjoy!!
Note: Resist the temptation to make the batter look smooth. You just need to incorporate the ingredients together. (else you may end up with a heavy textured loaf with tunnels)
Note: Add chocolate chips to the batter to give this loaf a different twist.
Note: I added scant 1 cup sugar since the drizzle and nutella compensated for the sweetness.
Thanks for visiting & see you over again!
Post linked to Nancy’s monthly YBR