Grace is now officially 15 months old!
YIPPEE!!!
The days of constant napping, seemingly never-ending milk feeds, long sleepless nights and new born cries are long gone and I absolutely adore the lovely little adventures we now share.
Don’t get me wrong, I miss those precious newborn snuggles but watching your little one grow into a bright, bubbly and very inquisitive teeny tiny human being is just wonderful. At times stressful, very stressful but mostly wonderful.
Lately, trips to the state library have become a lovely little weekly ritual of ours and we both cherish the day out.
Miss G. spends the morning painting, drawing, colouring, reading, singing, clapping and playing games with the other children.
There is always so much for her to do by the time we head home she is absolutely exhausted.
But just before she’s almost tuckered out Miss G. and I head to our favourite grassy spot next to the river to sit on our blanket and nibble on the goodies I’ve popped into the lunch box.
Today, along with fresh rockmelon slices and a yoghurt cup I added a couple of slices of this heavenly lime and coconut loaf.
WOW.
Chock full of zesty fragrant lime and shredded coconut this loaf is divine and couldn’t be simpler to prepare. This gorgeous batter takes no more than a few minutes to stir together and after a quick trip to the oven the gorgeously golden loaf emerges smelling of sweet summer lime and coconut goodness.
To create this heavenly lime and coconut studded loaf simply…
Begin by preheating the oven to 180 degrees celsius (350F). Place the wholemeal plain flour (or regular plain if you prefer), baking powder, coconut and brown sugar into a large bowl.
Mix to combine and make a well in the centre.
In a jug, place the vegetable oil, yoghurt, eggs, vanilla and lime zest. Whisk to combine.
Pour the wet ingredients into the well of the dry and mix until just combined.
Pour the lime and coconut studded batter into a loaf tin lined with baking paper and bake for 35-40 minutes or until a skewer inserted comes out clean.
Allow to cool slightly in the tin for five minutes or so before removing it to cool completely on a wire rack. Serve thin slices of loaf alongside a little sliced fresh fruit for a lovely little morning tea. Enjoy x
lime & coconut loaf
INGREDIENTS
2 cups wholemeal plain flour (or regular plain flour if you prefer)
2 tsp baking powder
1 cup shredded coconut
1/2 cup brown sugar (or agave syrup – if using agave add this to the wet ingredients rather than the dry)
3/4 cup vegetable oil
2 eggs
1 cup yoghurt
1 tsp vanilla essence
zest of 3 limes
METHOD
Preheat oven to 180 degrees celsius (350F). Place the flour, baking powder, coconut and brown sugar into a large bowl and mix to combine creating a well in the centre. Place the oil, eggs, yoghurt, (agave syrup if using), vanilla and lime zest into a jug and whisk to combine. Pour the wet ingredients into the well of the dry and mix until just combined. Pour the batter into a loaf tin lined with baking paper and bake for 45-50 minutes or until a skewer inserted removes cleanly. Allow to cool for 5 minutes or so in the tin before removing it to cool completely on a wire rack. Enjoy x
You might also like…
maple sweet potato loaf
choc zucchini loaf
raspberry & lemon yoghurt loaf
Beautiful blog and great pictures!
Thank you:-)
This looks lush! Do you think you could use coconut oil in place of the vegetable oil?? 🙂
Yes absolutely! I often replace the vegetable oil with cold pressed macadamia oil or coconut oil. Both are fantastic! Happy cooking!
I just discovered your blog and absolutely love it! I’d love to make this bread, but my daughter is allergic to dairy and soya, so I’m wondering what I can replace yoghurt with?
I love your blog and been using your recipe to bake delicious breakfast for my 20 months old boy. He loves them all so far. However, I found that I always double the baking time in order for them to cook through. I just wondering what’s wrong. By the way, I have the Miele oven and have no issue with baking time to other recipes. I just finished baking this loaf and took me 70 mins in total.
when you say yogurt, do you use regular yogurt or Greek? thanks!
You can use either. I have had success with both greek and plain. I tend to use greek more often because we love love love Greek yoghurt around here. Happy cooking x
I’m loving your recipes! I’m also a Brisbane Mum doing BLW with my bubba, and your food is going down a treat.
I have this cake in the oven, and just wanted to let you know you mention 35-40 mins and also 45-50 in this recipe! I’ll just play it by ear and take the cake out when it looks ready. I can’t wait! 🙂
Oh gosh, that’s my typo. Thank you so much for pointing it out! You can definitely tell I am a little sleep deprived whilst putting together my posts. I hope your loaf turned out beautifully and your little one enjoyed it! Happy cooking x
Thank You so much for creating such yummy recipes, my family have thoroughly enjoyed making and eating some delicious foods. This cake is our favourite and turns out great everytime! We also tried your potato salad today, so much veg and my 15 month old ate all of it, fresh tasty and healthy. I look forward to your new posts 😊 x
Hi! Love your recipes but my loaves are always a soggy disaster. Can I bake this as muffins instead?
Yes absolutely. The batter should make around 12 muffins. Happy baking xxx
Made this today and was so impressed! I squeezed a little bit of the lime juice in the batter, delicious! And served with Greek yoghurt!
Thanks heaps 🙂