Coconut Loaf

Submitted by Fiona Ballantyne. This is adapted from a recipe from a book called ‘Home baking’ by Carole Handslip, which was 99p well spent in a bargain book shop.


  • 125g (4oz) margarine
  • 125g (4oz) golden caster sugar
  • 2 eggs (duck eggs work very well)
  • 175g (6oz) self raising flour, sifted
  • 4 tbsp desiccated coconut
  • 2 tbsp milk (may need slightly more)


  • Cream the fat and sugar together till light and fluffy.
  • Beat in the eggs one at a time, adding a little of the flour with the second.
  • Add the remaining flour, 3 tbsp of the coconut and the milk.
  • (This recipe also works well by adding all the ingredients to the food mixer and mixing together, and I often add all the coconut to the mix rather than sprinkling on the top and it binds well with a little extra milk).
  • Turn into a lined and greased 1lb loaf tin and sprinkle with the remaining coconut.
  • Bake at 180°C for 1 to 1¼ hours. Turn out and cool on a wire rack.

Nice plain but also very good with home made jam and desiccated coconut on the top.

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