Whether you just want a flavoursome loaf with a difference or the perfect transport for the India Joywala filling then this is a superb recipe. When you smell this baking you’ll be lurching for the knife ready to cut a slab off and tuck right in.
DifficultyBeginner
When you smell this baking you’ll be lurching for the knife ready to cut a slab off and tuck right in.
Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins
2 eggs
300ml milk
1 teaspoon vanilla extract
375g (2 1/2 cups) plain flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
220g (1 cup) caster sugar
150g shredded coconut
75g unsalted butter, melted
1 Tbsp olive oil, for greasing loaf tin
1 tsp ground cinnamon
75 g desiccated coconut
6 Tbsp unsalted butter, melted
2 tsp baking powder
To serve, either of the following
1 jar india joywala chutney
1 jar lucknow chutney
1
Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan.
2
Lightly whisk the eggs, milk and vanilla in a bowl. Sift flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined. Make a well in the centre of the dry ingredients and gradually stir in the egg mixture until just combined.
3
Add melted butter and stir until mixture is just smooth (do not over-mix). Pour into the prepared pan and bake for 1 Hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 Minutes to cool, then turn out onto a wire rack to cool completely. Serve in thick slices.
Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan.
2
Lightly whisk the eggs, milk and vanilla in a bowl. Sift flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined. Make a well in the centre of the dry ingredients and gradually stir in the egg mixture until just combined.
3
Add melted butter and stir until mixture is just smooth (do not over-mix). Pour into the prepared pan and bake for 1 Hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 Minutes to cool, then turn out onto a wire rack to cool completely. Serve in thick slices.
