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.

1½ hours

Prep Time

(2)

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Ingredients

3 cups Edmonds Standard Flour
3 tsp Edmonds Baking Powder
¼ tsp salt
1 cup fine desiccated coconut
1 cup Chelsea white sugar
1 egg, beaten
1½ cups Meadow Fresh milk
1 Tbsp butter, melted

Method

Preheat the oven to 200˚C. Grease a 26cm loaf tin and line the base with baking paper.
Sift together the flour, baking powder and salt and stir in the coconut and sugar.
Add the beaten egg, milk and melted butter and stir to combine. Spoon into the prepared tin.
Bake for 45 minutes to 1 hour or until the loaf is golden and springs back when lightly touched.
Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

Add your review

Mixture is very thick and heavy. Would have been better to use 2 loaf pans so the middle cooked better.

Lill

Honestly great. Good for beginners

Coconut Loaf

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