Clara‘s Golden coconut loaf recipe

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  • Serves 8
  • 15 mins to prepare and 45 mins to cook
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Clara‘s Golden coconut loaf
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Customer recipe by carol
Added 50 months ago

Many thanks to those of you who enjoyed my first recipe for seasonal autumnal Yorkshire Parkin. I am Clara, a Yorkshire lass who has always had a keen interest in baking (traditional cakes, puddings, tarts and cupcakes etc). The recipes & methods I use were passed on to me over many years by my wonderful Grandmother who was an absolute fabulous pastry cook. She in turn learned her skills from her mother in the war years with, I quote, “No fancy machines“! My second recipe I would like to share is a classic family favourite which is very easy to make, light and delicious at any time of day or for any event..My Golden Coconut loaf. I have made this loaf for picnics, Sunday tea, teatime treats, as a gift and for parties and fayres and it is always popular. Do have a go and try it and in the meantime, ill look forward to sharing number 3 with you soon....Clara x

Pre-heat oven 180c/Gas mark 4, line a 2lb/900g Loaf tin with non-stick greaseproof paper or loaf tin liner.

Sieve the flour into a separate bowl and add the coconut. Mix together.

In another bowl, beat the eggs with a little milk and add the vanilla essence.

In your main mixing bowl, cream together the butter and sugar until soft.

Begin to add the egg mixture to the butter and sugar in small amounts at a time, mix well and add a tbsp of the flour/coconut mixture intermittently until all of the egg mixture is used up. Complete by adding the rest of the flour/coconut and fold in. The consistency will be soft and able to drop from the spoon.

Place the mixture into the lined loaf tin and bake in the centre of the oven for approximately 45 minutes or until golden brown and springy to touch (alternatively you could use a cake tester, when cooked the probe should come out clean and dry). Allow the loaf to cool slightly in the tin before turning out onto a plate or cooling tray. Keep in an air-tight container for up to 7 days. Suitable for home freezing.

As always with my cake recipes, I never use electric mixers just the good old wooden spoon and a bit of elbow grease! At step 5, by adding a little of the egg mixture, beating then adding a little of the flour and beating again and repeating this until all of the egg mixture is added, assists in preventing the mixture from separating (Curdling) and adds air. The consistency of the cooked loaf should be light. I find that if you leave the loaf for 24 hours before eating, the consistency of the cake becomes much more moist and the delicious coconut oil and vanilla really comes together. This is a very Moorish cake and delicious with or without a topping. The picture shown is the loaf without a topping..well what was left of my “show“ cake...It went before I had chance to photograph it! ... try it with a vanilla flavoured icing topped with flakes of coconut or for a real teatime treat, use a cheese topping by mixing a carton of mascarpone cheese with icing sugar and the juice from half of a lime...Delicious!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 125g SR Flour
  • 125g Caster sugar
  • 125g Butter or margarine
  • 2 Medium eggs
  • 50g Dessiccated coconut
  • tsp Vanilla extract
  • Splash of Milk
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