Sticky lemon, lime and coconut loaf

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 8 (makes 8 slices)

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil, to grease
100g reduced-fat spread
½ cup castor sugar
2 eggs, beaten
1 teaspoon vanilla essence
1 cup flour
½ teaspoon baking soda
1 teaspoon baking powder
½ cup skim milk
1 lemon, zest
1 lime, zest
¼ cup desiccated coconut
Citrus topping
2 tablespoons coconut threads, toasted (see Step 1)
1 lemon, juice
1 lime, juice
¼ cup castor sugar

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Instructions

Stay Awake

1 To toast coconut threads, place coconut in a frying pan lined with baking paper and place over a low heat for 1-2 minutes or until starting to turn golden brown. Remove from heat. Leave to cool.

2 Preheat oven to 180°C. Spray a 21cm x 8.5cm loaf tin with oil spray.

3 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs and vanilla. In a separate bowl sift dry ingredients and add to egg mixture. Gradually add milk, zests and coconut. Pour into prepared tin and bake in oven for 30-35 minutes until golden on top.

4 To make topping, bring citrus juices and sugar to the boil in a small pan until sugar dissolves. When loaf is ready, immediately pour topping over and sprinkle with toasted coconut. Leave to cool in tin for 30 minutes then slice and serve.

Variations

Make it gluten free: Use gluten-free flour and baking powder.

HFG tip

This loaf can be stored for up to 5 days.

Nutrition Info (per serve)

Calories 270 cal

Kilojoules 1130 kJ

Protein 4 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 23 g

Dietary fibre 2 g

Sodium 210 mg

Calcium 40 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.