Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/4 cup fresh lime juice
- 1 tbsp lime zest
Special equipment needed:
- Loaf pan
- Parchment paper
- Mixing bowls
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
2. In a mixing bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the coconut milk, lime juice, and lime zest to the butter mixture and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 43g
Protein: 4g
Sodium: 180mg
Sugar: 27g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened if you prefer a sweeter loaf.
- If you don't have coconut milk, you can use regular milk instead.
- You can use lemon juice and zest instead of lime if you prefer.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the batter for added crunch.
- Top the loaf with a lime glaze made from powdered sugar and lime juice.
- Add 1/2 cup of white chocolate chips to the batter for a sweeter loaf.
Tips and tricks:
- Make sure your butter is softened before beating it with the sugar to ensure a light and fluffy batter.
- Don't overmix the batter as this can result in a tough and dense loaf.
- Use fresh lime juice and zest for the best flavor.
Storage instructions:
Store the coconut and lime tea loaf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the loaf, wrap it in foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Slice the loaf and serve it on a platter with fresh lime wedges and shredded coconut.
Garnishes:
Sprinkle the top of the loaf with additional shredded coconut or lime zest before baking for added texture and flavor.
Pairings:
Serve the coconut and lime tea loaf with a cup of hot tea or coffee.
Suggested side dishes:
Pair the loaf with a fresh fruit salad or a side of yogurt for a light and refreshing breakfast or snack.
Troubleshooting advice:
- If the loaf is browning too quickly, cover it with foil halfway through baking.
- If the loaf is not cooked through after the recommended baking time, cover it with foil and continue baking until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the recipe.
Food history:
Coconut and lime are popular flavors in Caribbean and Southeast Asian cuisine.
Flavor profiles:
The coconut adds a sweet and nutty flavor to the loaf while the lime adds a tangy and citrusy note.
Serving suggestions:
Slice the loaf and serve it as a breakfast or snack with a cup of tea or coffee.
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