This coconut and lemon verbena loaf is so easy to make. Whip up a loaf or two for a Sunday Afternoon tea and sit back and enjoy your garden. Crunchy and chewy on the outside and soft in the middle. Lemon Verbena has a fragrant lemony flavour and pairs deliciously well with coconut and passionfruit.
Coconut and Lemon Verbena Loaf with Passionfruit
Prep Time:
10 minutes
Cook Time:
25 minutes
Additional Time:
15 minutes
Total Time:
50 minutes
This is the perfect loaf to spend Sunday afternoon in the garden.
Ingredients
- 1 cup desicated coconut
- 1.5 cups self raising flour
- 1 cup milk
- 1/4 cup raw Sugar
- 2 TBSP Honey
- 1 tsp vanilla essence
- 2 TBSP chopped fresh Lemon Verbena leaves
Icing
- 1 cup icing sugar
- 2 TBSP Passionfruit pulp
- 1 tsp lemon juice
Instructions
- Preheat oven. to 180 degrees Celsius.
- Add all ingredients to a mixing bowl and mix until just combined (as little as possible).
- Add mix to a greased loaf tin.
- Bake for 25 minutes or until a skewer comes out clean.
- Allow to cool.
- Mix icing ingredients and drizzle over. Or serve by itself with butter.
- For a low-sugar option, skip the icing and serve with fresh passionfruit and greek yogurt.
