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Lemon Coconut Bread


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Ingredients

12 slice(s)

Lemon Coconut Bread

  • 185 g Butter, Cubed
  • 150 g raw sugar
  • 10 g Lemon Peel no pith, From 1 Lemon
  • 90 g dessicated coconut
  • 140 g natural or greek yoghurt
  • 2 tsp vanilla essence
  • 60 g lemon juice, From 1 lemon
  • 3 eggs
  • 300 g SR flour
  • 40 g cornflour

Lemon Syrup

  • 100 g raw sugar
  • 70 g lemon juice, From 1 large lemon
  • 6
    1h 5min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

    Lemon Coconut Bread
  1. Pre-heat oven to 180 Degrees Celsius.
  2. Place lemon peel and 150g raw sugar into mixing bowl and grind 10s/speed 10. Set aside. Do not clean bowl
  3. Place 185g butter and cream 4s/speed 5. Scrape sides and bottom of bowl.
  4. Add reserved sugar and lemon mixture, 90g Dessicated coconut, 140g yoghurt, 60g lemon juice and mix 10s/speed 4. Scrape down sides of bowl.
  5. Add 300g SR Flour, 40g Cornflour and mix 10s/speed 4. Scrape down sides of bowl.
  6. Mix 15s/speed 4, use spatula the aid mixing if needed. Do not over mix.
  7. Add to a lined deep loaf tin (24cm x 12cm). Smooth surface of batter.

    Bake for 50 – 55min. After 20 mins cover cake with foil to prevent burning of the top.
  8. Cake is finished when a skewer comes out clean. Leave cake in the tin. Whilst cake is still hot make syrup.
  9. Lemon Syrup
  10. Add 100g raw sugar to clean bowl. Grind 10s/speed 10.
  11. Add 70g lemon juice and cook 2 min/60 Degrees/speed 3.
  12. Poke holes in the top of the cake and slowly pour hot syrup over the cake and allow to absorb. When cake is cool enough to remove from the tin, place on wire rack to cool.

    Serve with yoghurt or whipped cream if desired.
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Accessories you need

  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

This cake is lovely served still slightly warm with a cup of tea or coffee.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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