COCONUT LOAF CAKE RECIPE | BBC GOOD FOOD
This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa
Provided by Member recipe by Charley Melon
Categories Dessert, Treat
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
- Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
- Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
- Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 498 calories, FatContent 29 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.8 milligram of sodium
LOVELY LEMON DRIZZLE LOAF RECIPE | BBC GOOD FOOD
A classic recipe for this much-loved citrus sponge with crunchy sugar topping and moist texture
Provided by Cassie Best
Categories Afternoon tea, Treat
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 170c/150c fan/gas 3½. Grease and line a 2lb loaf tin with baking parchment. Put the butter, caster sugar and lemon zest in a large bowl, and beat with an electric hand whisk until pale and fluffy. Crack in 1 egg, whisk into the butter mixture until well combined, then add 1 heaped tbsp flour and mix again. Continue with the remaining eggs and flour, finishing with any remaining flour and mixing until just combined. Finally, add the yogurt and lemon curd, and fold together with a spatula until smooth. Scrape the mixture into the tin and bake in the centre of the oven for 45-50 mins until golden and risen – a skewer inserted into the centre of the cake should come out clean.
- Leave to cool in the tin for 5 mins. For the drizzle, mix the lemon juice and sugars in a small bowl. Transfer the cake to a cooling rack. Using a fine skewer or cocktail stick, poke holes all over the top of the cake. Spoon over the drizzle, scatter with the reserved zest and leave to soak in for 10 mins before serving. Will keep in a cake tin for 3 days.
Nutrition Facts : Calories 377 calories, FatContent 19 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.6 milligram of sodium
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Category Afternoon tea, Treat
Calories 377 calories per serving
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Total Time 10 minutes
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Calories 139 calories per serving
- Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
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Reviews 4.5
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Calories 476 calories per serving
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Reviews 4.5
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Calories 213 calories per serving
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