Orange Coconut Loaf

This delightful loaf is so soft and moist, you’ll indulge in a few slices, I’m sure. The combination is one of my favourites, as the hint of orange pairs perfectly with the taste of coconut, and the finely shredded coconut also adds a nice texture. Enjoy!

Ingredients

2 large eggs -room temperature

1/2 cup sugar

1/4 cup canola oil

2 tsp vanilla

Zest from one medium navel orange

1/3 cup freshly squeezed orange juice

1/2 cup 35% whipping cream -room temperature

1 1/2 cups flour

2 tsp baking powder

3/4 cup finely shredded unsweetened coconut

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Bakers note

To add a little more sweetness to this loaf, sprinkle some sugar on top of the batter before baking. This will add a delightful sweetness to the top of the loaf and it will also add a nice crispiness to the top shell.

Directions

- Line a loaf pan with parchment paper, leaving a few inches of parchment paper to hang over all four edges.

- Pre-heat the oven to 350 degrees F.

- Whisk together the eggs and the sugar.

- Whisk in the oil and the vanilla.

- Whisk in the orange zest and juice.

- Whisk in the whipping cream.

- Put the flour and the baking powder into a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.

- Fold in the coconut.

- Pour the batter into the pan.

- Bake for 35-40 minutes or until you can pierce the middle of the loaf with a toothpick and it comes out clean.

- Lift out the loaf from the pan and place it on a wire rack. Remove the parchment paper.