Lemon Coconut Bread

You are here:

Print to PDF

[X]

Print recipe

Lemon Coconut Bread

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

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

Add to shopping list

6

1h 5min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Afternoon tea Brunch Snack Baking Birthday Everyday Kids in the kitchen Picnic Easy Low budget Quick

Recipe's preparation

Lemon Coconut Bread

Pre-heat oven to 180 Degrees Celsius.

Place lemon peel and 150g raw sugar into mixing bowl and grind 10s/speed 10. Set aside. Do not clean bowl

Place 185g butter and cream 4s/speed 5. Scrape sides and bottom of bowl.

Add reserved sugar and lemon mixture, 90g Dessicated coconut, 140g yoghurt, 60g lemon juice and mix 10s/speed 4. Scrape down sides of bowl.

Add 300g SR Flour, 40g Cornflour and mix 10s/speed 4. Scrape down sides of bowl.

Mix 15s/speed 4, use spatula the aid mixing if needed. Do not over mix.

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.

Cake is finished when a skewer comes out clean. Leave cake in the tin. Whilst cake is still hot make syrup.

Lemon Syrup

Add 100g raw sugar to clean bowl. Grind 10s/speed 10.

Add 70g lemon juice and cook 2 min/60 Degrees/speed 3.

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.

Accessories you need

Spatula TM5/TM6
buy now

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.