Coconut Loaf

A very popular recipe from the 1957 Edmonds Cookery Book. This creamy-coloured loaf has a golden crust, tastes delicious, keeps well and makes excellent toast.

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 1½ hours Servings: Makes 1 loaf
  • 3 cups Edmonds standard flour

    3 tsp Edmonds baking powder

    ¼ tsp salt

    1 cup fine desiccated coconut

    1 cup sugar

    1 egg, beaten

    1½ cups milk

    1 Tbsp butter, melted

  • 1. Preheat the oven to 200˚C. Grease a 26cm loaf tin and line the base with baking paper.

  • 2. Sift together the flour, baking powder and salt and stir in the coconut and sugar.

  • 3. Add the beaten egg, milk and melted butter and stir to combine. Spoon into the prepared tin.

  • 4. Bake for 45 minutes to 1 hour or until the loaf is golden and springs back when lightly touched.

  • 5. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

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