This delicious lemon, golden syrup and coconut loaf recipe by Nadia Lim is the third recipe in the Baby View Guest Chef Series.
Lemon, Golden Syrup and Coconut Loaf Recipe
Makes 2 Loaves | Prep Time: 10 minutes | Cook Time: 35-40 minutes
You can make this moist lemony loaf gluten-free by using more ground almonds in place of the flour. It can also be baked as a whole cake (bake for about 1 hour), or as smaller muffins in a muffin pan (bake for about 25 minutes). The icing is optional, but a yummy addition!
plain flour 2 cups
baking powder 1 tablespoon (gluten-free if needed)
ground almond 2 cups
thread or desiccated coconut 1 cup
salt one pinch
lemons finely grated zest of 4
lemon juice 2/3 cups freshly squeezed
golden syrup 1 cup
vanilla extract 2 teaspoons
neutral oil 1 ½ cups (e.g. grapeseed or canola)
lemon cream cheese icing* (see recipe below), optional
coconut thread, toasted
Preheat oven to 180 degC/355 Fahrenheit (or 170 degC/340 Fahrenheit fanbake). Grease and line two loaf tins with baking paper.
Place all cake ingredients into a large food processor and blitz until well combined. If you don’t have a food processor, sieve flour and baking powder together and combine with ground almonds, coconut and salt. Beat remaining cake ingredients together in a large bowl until well combined. Add flour mixture to wet mixture and mix together until well combined.
Pour batter into prepared loaf tins, dividing equally, and bake until a skewer inserted into the middle comes out clean and loaf springs back when lightly touched, about 35-40 minutes. Leave in tin to cool for 10 minutes before turning out onto a wire rack.
If you are icing the loaves, wait until they have completely cooled before icing them and sprinkle over coconut thread.
Lemon Cream Cheese Icing
Beat 150g softened cream cheese with the finely grated zest of 1 lemon, 2-3 tablespoons lemon juice and ¼ cup icing sugar until smooth.
Recipe supplied by Nadia Lim, ‘The Good Food Cook’
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