Peach & Coconut Loaf

Ingredients

For 4 servings

• 3 piece ripe peaches, peeled, pitted and diced
• 240 g plain flour
• 4 g baking powder
• 2 g bicarbonate of soda
• 50 g unsweetened desiccated coconut
• 200 g caster sugar
• 115 g unsalted butter, melted
• 2 piece large eggs
• 60 g coconut milk
• 5 g vanilla extract
• 1 pinch Salt
• 24 g icing sugar, for dusting
• Fresh mint leaves, to garnish

Method

1. 1

   Heat the oven to 175°C and grease a 900 g loaf tin.

2. 2

   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, sugar, desiccated coconut and salt.

3. 3

   In a separate bowl, whisk the melted butter, eggs, coconut milk and vanilla until smooth.

4. 4

   Fold the wet ingredients into the dry, mixing just until combined — do not overwork.

5. 5

   Gently fold through the diced peaches, then pour the batter into the tin.

6. 6

   Bake for about 1 hour, until a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

8. 8

   Dust with icing sugar and finish with fresh mint before serving.