Birthday post with a moist coconut loaf
Today it’s my birthday, and this morning when I woke up I thought of what I should do or how I should spend this day since we are still under lockdown. The answer to my question was “do what you love!” – and that was it. What I love is to create recipes, cook, bake and share. And I also love having a cup of good quality coffee and sometimes be on the outdoors admiring nature and God’s beautiful work. Nature has a way of bringing one closer to God. So, I had planned to go for a 10km ‘Birthday walk’, but at 6am it was raining cats and dogs. Subsequently, that plan was out of the window, because I wasn’t about to go out in the cold and stay bed sick the next few days.
As mentioned, I love sharing, and right now I’m having a sit at My Table, having a big cup of my new favourite coffee with an Italian vanilla coffee syrup (so heavenly) and I’m typing this coconut loaf recipe for you and I. About this recipe: this recipe came about while I was thinking of experimenting on something that’s like banana bread but not banana bread, I didn’t know how it would come out like and through this experiment I got exactly what I always desire in banana breads, that is, moistness, tenderness and with a right amount of sweetness. On the baking day it might seem like this loaf is greasy, but this is what coconut is like when it meets heat, and on the second day all the ingredients settle and it’s still tender, moist and not greasy. I have kept with loaf longest for 3 days and would recommend you do the same, if possible. I hope you enjoy it, however, I always tell people to enjoy the process more than the end results, as the process is more therapeutic and a labour of love. I don’t know anything that gives me such pleasure and comfort than cooking and baking. And that happened the minute I stopped doubting myself.
On this birthday I’m grateful for switching off from social media for almost a month now, I find that from time to time we need this to just listen to ourselves and to quiet the noise. I’m grateful for love, the one I receive, experience and able to give back. I’m grateful for all my past failures and mistakes for they brought me to this point of my life. I’m grateful for all the past successes because they taught me that, I can, I’m capable, I’m talented, intelligent and most importantly they taught me that I’m love. Because without love, I wouldn’t be who God created me to be, the woman and person He wants me to be. On this birthday, I know and have experienced that all things happen on their time, and sometimes when it’s not your time it just isn’t – but that doesn’t mean never, it means not right now and\or not for you. This past weekend I learned that it’s easy to miss our opportunities because we are not always ready for what we prayed for and that sometimes opportunities come covered in inconvenience and we become grumpy because we were inconvenienced, and just like that, poof! The opportunity is gone. This year however, has has reaffirmed what my mother said to me while I was in primary school, that is, “We plan but God answers”. I have learned that control is an illusion, we don’t have control, things happen as they should to take us to the next level or phase of our lives.
Suffice it to say, we have to keep living, loving and learning. We have to be true to ourselves and we must forgive ourselves for our past mistakes and learn to forgive others to actually doing it. We must take time out, to be still and away from the noise, so that we are rejuvenated for the next phase and step. A dear friend told me today while wishing me a happy birthday, “your health comes first”, and I agree with him completely, because we can’t achieve the best while we are not well. I end it here, I still need to enjoy my born day. Take care and bake!
120ml Organic Coconut oil, solid and soft
200g Castor Sugar
1 Teaspoon Vanilla Extract
2 Extra-large Eggs
30g Desiccated Coconut
190g Cake flour
2 Teaspoons Baking Powder
1/2 Teaspoon Bicarbonate of Soda
125ml coconut milk
Pinch of Salt
Zests of 1 Lemon
70g Icing Sugar
2 Tablespoons Coconut Milk
1 Teaspoon Lemon Juice
- Preheat oven to 170℃, grease and line a loaf pan with baking or coat with flour.
- Sieve flour into a bowl, add salt bicarbonate of soda and baking powder, stir with a spoon to mix. Set aside.
- In a large mixing bowl cream sugar and coconut oil until just combined (it won’t be like butter mixed with sugar), whisk in one egg at a time until combined. Add lemon zests, vanilla extract and yoghurt, whisk until combined.
- Add all the desiccated coconut and half of the flour of the flour and coconut milk, roughly whisk then add the remaining flour and coconut milk, whisk until combined and be careful not to over mix.
- Transfer the batter into the prepared loaf pan. Bake the loaf for 30 minutes, open the oven to check if the loaf is getting dark brown, if it is, cover with heavy foil and bake for 10 more minutes or until a cake tester or toothpick comes out clean when inserted in the centre.
- Allow the coconut loaf to cool in the pan for 10 minutes, then transfer it into a wire rack to cool completely.
- For the glaze: sieve icing sugar into a small bowl, add lemon juice and coconut milk (1 tablespoon at a time and while checking thickness). Drizzle over the loaf, you can top it with coconut flakes if you have. Enjoy.