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.
- 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
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1/4 cup lime juice
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.
Calories: 551kcal | Carbohydrates: 70g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 144mg | Potassium: 245mg | Fiber: 4g | Sugar: 36g | Vitamin A: 509IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg