Some breakfast mornings just call for a simple Loaf Cake!
As I always say, Weekends are just for chilling and doing things we enjoy. Right from morning, there is no hard core regime . So one of those lazy Saturday mornings just called for some Coconut Loaf Cake along with tall glasses of milk.
But my week is totally different than what you can imagine. Its always action packed no matter what the weather is. We love chilli weather with a bit of a sun and breeze. Yes, but these rainy cloudy days just puts you off and all you need is a blanket, couch and your favourite tele. I really do not feel like working specially on days like these . But when the sun is shinning bright, I am literally wearing my running shoes and I enjoy being all over the place. We park and stride to school – just to feel the clean air !
There is so much of freshness in the weather now, that morning strolls after school drops just rejuvenates the inner me. It is certainly not bitting cold, as we are slowly leaning towards spring. Once I am home after those long chatty walks with a friend, I do like to enjoy a cuppa with an occasional slice of cake. This mild coconut-ty loaf cake is just perfect for that moment.
Bright weather brings back the mojo to be active and work all day long !!
Time is running so quickly, we are already a few days in March! We enjoy simple tea cakes any time and this Coconut Loaf Cake is just the thing ! I had been recipe testing with OXO 2lb Loaf Tin and it had to be something other than our classic Chocolate and Madiera Cakes.
With my regular Victoria Loaf Cake as base, I played around with the recipe and made it twice until I perfected the proportions.
So how did I make it ?
Just like I would make my Victoria Loaf Cake!!
Approximately weigh the large eggs , which falls between 63-73g. So I always use 3 eggs.
Then weigh out Flour, Sugar and Butter to nearly the same weight . Then add the rest. Simple and easy.
Did I tell you I tried eggless too , but sadly the proportions went wrong somewhere. But yes the other 2 were perfect !! I do enjoy sharing the extra baked batches to friends at school and get an honest feedback:)
COCONUT LOAF CAKE
Serves 4 | Time Taken : 1 hour in total
Ingredients
3 Large Eggs
180g Self Raising Flour
170g Caster Sugar
170g Unsalted Butter, softened
65g Desiccated Coconut
11/4 tsp of Baking Powder
1 Tsp Milk
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
Directions
Preheat your oven to 160 C / 320 F and line the loaf tin with parchment paper.
Sift the Flour and Baking powder twice from a little height to achieve good airing.
Whip the eggs and vanilla extract until smooth.
Pour in butter with the eggs still whipping and mix well.
Add the sifted flour and baking powder mix and whizz until combined. If the batter is too thick, add a tsp of milk.
Fold in the desiccated coconut.
Spoon the batter into a lined OXO 2 lb (21.5 x 11.5 x 7cm) loaf tin.
Bake for 35-40 minutes or until cooked through. Test the cake by touching the top of the surface – If it springs back leaving no impression then it’s done. Alternatively, insert the skewer to check if they are done.
Cool for at least 15 minutes before lifting out from the tin.
Enjoy your favourite loaf at breakfast or tea time.
Thank you …. I’m going to make one of these at the weekend! Mmm
Cake in the oven as we speak … just a couple of notes about recipe … no mention of vanilla essence in ingredients then no mention of adding caster sugar and lemon rind in method!
I made this today. No vanilla essence in ingredients and some steps left out in method.i did my way and cake is good