Sunday, 23 February 2014

Toasted Coconut Lemon Bread with Salted Honey Butter

Every week I make a ‘bread’ so I have a afternoon snack at work. Generally I try to make healthy breads with fruit and without butter or sugar (sometimes replaced by equal). However, sometimes I see something popping up on my bloglovin’ feed, and i NEED to make it. I MUST try it! This recipe has been slightly adapted from Half Baked Harvest

I have been loving lemons lately, and since it is still summer here in Sydney, I thought a combination of lemon and coconut would be very appropriate.

This beautiful cake is accompanied by a nice salted honey butter. Another thing I haven’t made before. But I like challenges! Let’s give it a go!

Toasted Coconut Lemon Bread
2 cups shredded coconut
¾ cups all-purpose flour AND 1 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
Zest of 4 small lemons
1,5 teaspoon vanilla paste
½ cup brown sugar
¾ cup canned coconut milk
¼ cup coconut oil (melted)

Salted Honey Butter
½ cup honey
2 tablespoons salted butter, melted (or normal butter with added salt)
Juice of 1 lemon

The recipe
Preheat the oven to 180 degrees Celcius and put baking paper on your baking tray. Spread the coconut evenly over the baking paper, and roast for 8 minutes or so. Make sure you keep a constant eye out to make sure that the coconut does not burn. This stuff burns so easily! Also make sure you mix the coconut so it browns evenly.

In a small bowl, combine the flours, the baking soda, the salt and the lemon zest. In another bowl, mix the eggs, the lemon juice, the vanilla bean paste and the brown sugar. Then, after this has been mixed properly, add the coconut oil, the coconut milk, and the toasted coconut, but leave enough coconut to put on top of the bread later.

Slowly mix the dry ingredients into the wet ingredients. Keep on stirring until consistent.
Then poor the batter in a greased baking tray. Make sure the mixture is spread out evenly. Bake this for 30-40 minutes.

The last 10 minutes the bread is in the oven, add the butter, the lemon juice and the honey in a pan and heat slowly. I added some salt here to balance the sweetness (I think I accidentally added too much honey).
Once the bread has cooled down slightly, put some of the toasted coconut you have kept on top of the  bread. Then poor the beautiful salted honey butter over the cake. This will make the bread moist and juicy and will add extra flavour.

Cut the remaining cake into thick slices and wrap them separately in foil. If you have a grill-toaster at home or at work, it will be easy to reheat this cake for a nice afternoon snack. Just put the frozen slice on your desk, and it will be defrosted in the afternoon when you are ready to toast it.

What a lovely, moist bread. It was not too sweet, and the coconut gave it a nice consistency. The salted honey butter made the bread nice and moist and added some extra flavour to it. I am definitely looking forward to eating this all week!

No comments:

Post a Comment