This month's challenge for the Eggless Baking Group was Lemon Coconut Bread, you can find the original recipe here. This month has been a pretty busy one for me, but I didn't want to miss the challenge, hope I have posted in time. This is like a stuffed bread with a lemon flavor and a delicious sweet filling of cream cheese and coconut. I made my own cream cheese and used for the filling, the end result was extremely satisfying..
Need To Have
- All Purpose Flour Or Maida - 1 + 3/4 cups
- Flax Seeds Powder - 2 tablespoons
- Sugar - 1 cup
- Milk - 1/2 cup
- Lemon Juice - 3 tablespoons
- Grated Lemon Zest - 1 tablespoon
- Butter - 1/4 cup
- Oil - 1/4 cup
- Salt - 1/4 teaspoon
- Baking Powder - 1 teaspoon
For the Filling
- Cream Cheese - 6 tablespoons
- Toated Grated Coconut - 3/4 cup
- Sugar - 3tablespoon
For The Glaze
- Powdered Sugar - 1/2 cup
- Milk - 3 to 4 tablespoons
For the filling, saving 2 tablespoons of coconut, mix all the ingredients together. sift together the all purpose flower and baking powder. Soak the flaxseed powder in 6 tablespoons warm water for about 10 minutes, then beat it along with the melted butter, oil and sugar. Add the milk, lemon zest, lemon juice and salt, mix well, then add the sifted flour, mix it.
Spoon in half of the batter in a greased loaf pan, then spread the filling and top with the remaining batter, bake it at 350 F for 55 minutes or till it's golden on the top and a toothpick stuck in it comes out clean. Cool for about 10 minutes, remove from the pan and cool completely. For the glaze mix the sugar with the milk for the desired consistency, apply or pour it over the bread, spread the saved coconut. Slice and serve.
For the homemade cream cheese, mix 8 tablespoons of thick yogurt with a packet (200ml) refrigerated heavy cream, then pour into a slightly thick cotton cloth, squeeze out some of the water. Then tie a rope or rubber band around it and hang it overnight. Remove the cheesy mix in the morning.
For the toasted coconut, toast the grated coconut for about 5 minutes.
I used a 8 by 4 inch loaf pan.