Sticky lemon, lime and coconut loaf
- oil spray, to grease
- 100g reduced-fat spread
- 100g (½ cup) castor sugar
- 2 eggs, beaten
- 1 teaspoon vanilla essence
- 130g (1 cup) flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup trim milk
- 1 lemon, zest
- 1 lime, zest
- 25g (¼ cup) desiccated coconut
- Citrus topping
- 2 tablespoons coconut threads, toasted (see Step 1)
- 1 lemon, juice
- 1 lime, juice
- ¼ cup castor sugar
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.
Nutrition Info (per serve)
Total fat 13g
Saturated fat 4g
Dietary fibre 2g
Make it gluten free: Use gluten-free flour and baking powder.
This loaf can be stored for up to 5 days.
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