Chocolate And Coconut Loaf Recipe

Name: Chocolate And Coconut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tbsp (1 1/2 sticks) butter, softened; 3/4 cup sugar; 1/2 tsp coconut extract; 3 None eggs, lightly beaten; 3/4 cup self-rising flour; 3/4 cup plain flour; 1/2 cup flaked coconut; 5 oz milk chocolate, finely chopped; 2 tbsp milk; 2 tbsp flaked coconut, toasted, to serve; None None FOR THE FLUFFY ICING; 1/2 cup sugar; 1/4 tsp cream of tartar; 1 None egg white

Servings: persons

½ tbsp (1 1/2 sticks) butter, softened
3/4 cup sugar
1/2 tsp coconut extract
3 None eggs, lightly beaten
3/4 cup self-rising flour
3/4 cup plain flour
1/2 cup flaked coconut
5 oz milk chocolate, finely chopped
2 tbsp milk
2 tbsp flaked coconut, toasted, to serve
None None FOR THE FLUFFY ICING
1/2 cup sugar
1/4 tsp cream of tartar
1 None egg white

1
Preheat the oven to 325u00b0F. Lightly grease and line an 8 x 4-inch loaf pan with parchment paper.
2
Beat butter, sugar and coconut extract in large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
3
Sift flours into another bowl. Stir in coconut and chocolate. Fold into batter alternately with milk. Spoon into prepared pan, smoothing top.
4
Bake for 50-55 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5
For the fluffy icing, combine sugar, cream of tartar and 2 tbsp water in a small saucepan on low heat. Stir until sugar dissolves. Boil for 8-10 mins, until mixture reaches 241u00b0F on a candy thermometer. Remove from heat.
6
Beat egg white in a clean bowl with electric mixer until soft peaks form. Gradually pour in syrup, beating on low speed. Continue beating for 10 mins or until thick. Spread icing over loaf and sprinkle with toasted coconut.

756

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ tbsp (1 1/2 sticks) butter, softened, 3/4 cup sugar, 1/2 tsp coconut extract, 3 None eggs, lightly beaten, and more.

Yes, Chocolate And Coconut Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate And Coconut Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions