Coconut and Lemon Verbena Loaf with Passionfruit

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

This is the perfect loaf to spend Sunday afternoon in the garden.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Additional Time 15 minutes mins

Total Time 50 minutes mins

Ingredients Method

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

Method

 

1. Preheat oven. to 180 degrees Celsius.
2. Add all ingredients to a mixing bowl and mix until just combined (as little as possible).
3. Add mix to a greased loaf tin.
4. Bake for 25 minutes or until a skewer comes out clean.
5. Allow to cool.
6. Mix icing ingredients and drizzle over. Or serve by itself with butter.
7. For a low-sugar option, skip the icing and serve with fresh passionfruit and greek yogurt.