Having returned from the wilds of, erm, Cambridge, to half a kitchen and a lot of mud, I’ve got a feeling this loaf won’t be a one-off Easter baking experience…Prepare for the onslaught.
I adapted this recipe from one on Smitten Kitchen, adding a bit of lime to jazz things up a bit. I was then a bit dubious as I was making it as to whether cinnamon and lime really go together, but I was quite surprised to find the result was very pleasing indeed. SK browned the butter, but I can’t be having with these new-fangled techniques, so mine is just melted, but feel free to follow her…
140g desiccated coconut
Juice of 4 limes
295 ml milk
1 tsp vanilla extract
315g plain flour
¼ tsp salt
2 tsp baking powder
1 rounded tsp ground cinnamon
130g granulated sugar
85g melted butter
Combine the lime juice and coconut in a bowl and set aside.
Preheat oven to 175C. Whisk together eggs, milk and vanilla.
In another bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut-lime mixture, and stir to mix. Make a well in the centre, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix. Pour into a lined loaf tin
and bake at 175C for 50-60 mins or until a knife comes out clean.