Coconut is insanely addictive.
When I buy one it always takes a few attempts before I manage to crack it open but then it is pure joy. It is a great and satisfying healthy snack to have when you feel peckish. For me it is either that or nuts.
I was looking forward to share this blueberry loaf cake recipe which I made with dessicated coconut and the zest of one really perfumed organic lemon. It is moist, full of flavour and with an nice crunchy almond's topping. We had it with our afternoon tea today and they all had an extra slice.
So if you fancy a little treat this week you must give this one a go!
- Prep Time : 20 minutes
- Cook Time : 40 minutes
Whip the egg yolks with the sugar then add the melted butter. Add the lemon zest, the milk, the sifted flour with the baking powder and the coconut flakes. Mix well.
Whip the egg whites to a firm consistency and gently add them to the mixture.
Finally add the blueberries, mix well and pour the mixture onto a greased and floured loaf cake tin. Level it well with the back of a spoon.
Wet the almond flakes with water (to prevent them from burning during cooking) and sprinkle them on top. Bake at 180C or 350F for about 35 to 40 minutes. Cover the top with tinfoil if you find that the almonds get brown too quickly.
Check that the cake is cooked by inserting a toothpick into the center of the cake: it should come out clean. If it is still too wet inside leave it in the oven for a little longer.
Let it cool down before removing it from the tin.