Delicious UK - (08)August 2020

COVERSTAR

Toastedcoconut,lemon

andblackberryloafcake

SERVES10.HANDS-ONTIME 15 MIN,

OVEN TIME 50-60 MIN

FOOD

TEAM’S

TIP

If youwanttomakethe

recipedairyfree,we’ve

givenalternatives:oil

insteadofbutter;yogurtmadewith

coconutmilkinsteadofcoconut-

flavoureddairyyogurt.We’vetested

the recipe both ways (equally good).

• 15gcoconutflakes


• 75gdesiccatedcoconut,toastedin
  a drypanuntilgolden,then cooled


• 175gself-raisingflour


• ½tspbicarbonateofsoda


• 175ggoldencastersugar


• 175gbutter(melted,thencooled
  for 10 min)or175mlvegetableoil


• 2 mediumfree-rangeeggs,beaten


• Finelygratedzest1 lemon


• 1 tspvanillabeanpaste


• 115gcoconutyogurt(eithermade
  withcow’smilkorcoconut milk),
  plusextratoserve


• 150gfreshblackberries(oruse
  frozenblackberries,unthawed)


• Lemon curd to serve

YOU’LLALSONEED...

• 900g(20cmx 10cmx 6cmdeep)
  loaftin,greasedandlinedwith
  compostablebakingpaper,2cm
  overhanging on each side

1 Heattheovento180°C/160°Cfan/

gas4.Putthecoconutflakesand

2 tspboilingwaterina smallbowl,

tosstocoatandleavefor 10 min

(thisstopsthecoconutbrowningtoo

fastintheoven).Drainandsetaside.

2 Mixthedesiccatedcoconut,flour

andbicarbina largemixingbowl.

3 Putthesugar,butter/oil,eggs,

zestandvanillaina separatemixing

bowl,thenusea balloonwhiskto

combine.Stirinthecoconutyogurt.

4 Addtheyogurtmixturetotheflour

mixture,thenusea woodenspoon

orspatulatofoldtogethergently

untiljustcombined.Foldinthe

blackberries,thenspoonintothe

tinandsprinklewiththecoconut

flakes. Bake for 50-60 minutes or

THE LOAF CAKE WITH

A DIFFERENCE – A

CELEBRATION OF LATE

SUMMER BOUNTY