Coconut and Buttermilk Loaf

Light Coconut flavour.

This easy, airy cake is so delicious you're going to devour it while it's still warm.

Serves: 8
Preparation: 10 minutes
Baking: 30 minutes

Ingredients:
  • 250g Butter, softened
  • 440g Caster Sugar
  • 5 Free-range eggs
  • 140g Cake flour
  • 80g desiccated coconut, plus extra for serving
  • 1 T Baking powder
  • 1 t Salt
  • 1 Cup Buttermilk

Method:
  1. Preheat the oven to 180°C. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. If the mixture splits, add 1 T flour to emulsify it.
  2. Add the flour and desiccated coconut and mix, then add the baking powder and salt. Lastly, add the buttermilk. Mix well.
  3. Pour the batter into a 23 x 13 x 7 cm greased and lined loaf tin and bake for 30 minutes, or until a skewer inserted comes out clean. Serve warm, topped with extra desiccated coconut.


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