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Sunday, July 1, 2012

Coconut lime bread

This is adapted from a coconut bread recipe I got from Lizzie - we made it together once or twice and it is wonderful stuff, not quite like anything else - somewhere between sweet and savoury; between something you eat on its own and something to use as a vehicle for jam or spread; between bread and cake...

I seem to be in the mood for coconut and lime.  I think this is partly because it is a fresh, hot, summery, Caribbean-island-evoking combination, and partly because my jar of coconut oil has transitioned from white solid to clear liquid in this warm weather - for some reason I find the state change really cool and fascinating (plus it makes the coconut oil super easy to work with for recipes like this one - for icing not so much...).

2 tbsp ground linseed mixed with 6 tbsp hot water
300 ml (10 fl oz) fake milk
1 tsp vanilla essence
1 tbsp lime juice
2 1/2 cups plain flour
2 tsp baking powder
2 tsp cinnamon
1 cup sugar
150 g (5 oz) desiccated coconut
grated zest of one lime
75g (2 1/2 oz) coconut oil, melted

Heat oven to 350F / 180C.  Whisk the linseed mixture, fake milk, vanilla and lime juice together.

Mix the flour, baking powder and coconut together with a fork in a mixing bowl.  Add sugar, desiccated coconut and lime zest and mix thoroughly.  Add the linseed/milk mixture and stir til just combined, then add the coconut oil and mix til just smooth.

Pour the batter into a greased, floured loaf tin.  Bake for 1 hour / until a skewer comes out clean.  Allow to cool in the tin for 5 min, then move the coconut bread to a wire rack to finish cooling.
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