I have a nostalgic fondness for any sort of loaf cake. There’s something wholesome and reassuring about a cake cooked in a loaf pan. Not at all showy, a slice invokes, at times, a much-needed sense of security. It reminds me of mum and my nan, of times past back in my home in Sydney. I don’t recall if either mum or nan every made a Coconut Citrus Syrup Loaf but I know they both would of loved this recipe with its citrus tartness and the wonderfully sticky bottom from the syrup. Lovely just served on its own, it’s particularly good served with a dollop of clotted cream.

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Coconut Citrus Syrup Loaf started its life as muffins. The muffins were so delicious I thought it had to be an easy recipe for a loaf cake too. Turned out I was right in my assumption. So if you want to make muffins instead of a loaf cake, this will make 12 muffins if you use the tulip muffin pan liners and cook them for about 25 minutes.

For me a loaf cake is perfect served for afternoon tea, picnics or to take to a friends house. I also love this Raspberry Lemon Drizzle Loaf. Here’s a similar but different Honey Yogurt Lemon Syrup Loaf. Apart from a savory loaf recipe – Mexican Corn and Jalapeno Loaf – I just noticed Fresh Hunger is a bit light on its loaf cakes. And cookies. Brunch and appetizers. I’m working on it. Happy Friday. Love, Lovoni xo

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COCONUT CITRUS SYRUP LOAF

I have a nostalgic fondness for any sort of loaf cake. There’s something wholesome and reassuring about a cake cooked in a loaf pan. Not at all showy, a slice invokes, at times, a much-needed sense of security. Cut into generously thick slices and serve with some clotted cream. Any leftovers can be wrapped in plastic wrap and frozen.

Prep Time10

Cook Time55

Total Time1 5

Course: Baking

Servings:

Calories: 551kcal

Author: Lovoni

Equipment

9-inch loaf pan

Ingredients

US Customary – Metric

3 cups self-rising flour
1 cup granulated sugar
1 cup flaked coconut can be sweetened or unsweetened
1/2 cup butter, melted
14 oz can coconut milk
2 large eggs
2 tablespoons finely grated lemon zest
2 tablespoons finely grated lime zest
2 tablespoons turbinado or other very coarse sugar

CITRUS SYRUP

1/2 cup granulated sugar
1/4 cup lemon juice
1/4 cup lime juice

Instructions

Preheat the oven to 375°F (190°C). Grease and line a 9 x 5 x 3-inch loaf pan with parchment paper.
In a large bowl, mix together the flour, sugar and coconut.
In a medium bowl, whisk together the butter, coconut milk, eggs and both zests. Add to the flour mixture and stir until combined. Scrap the mixture into the prepared pan and sprinkle with turbinado sugar. Bake on the center rack in the preheated oven for 55 minutes or until a skewer inserted into the center of the cake comes out clean. Some cracks will appear on the top cake – this is fine.

While the cake is cooking, make the syrup:

Combine sugar and both juices in a small saucepan. Stir over medium heat for a few minutes until the sugar is dissolved. Let the mixture bubble, without stirring for 2 minutes before removing from the heat.
Poke the cooked cake all over the top about 15 times using a skewer. Slowly pour the syrup over the hot cake. Let the cake cool in the pan before cutting. Cuts into 9 slices.

Nutrition