I have been getting into coconut a bit recently. In fact coconut bread. It started earlier in the year, around April with (possibly excessive) Anzac biscuit making and things progressed from there. I recently tried cooking with coconut oil, because it supposedly does not get stored as belly fat. Great for mummies with tummies. According to Wiki the reason why coconut oil is better for us is ‘Because the majority of saturated fat in coconut oil is lauric acid, coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet’.

Recently I made a very simple coconut bread/loaf cake, which I think is an ideal snack for little lunch boxes.  I particularly loved this recipe because it was extremely simple. I found it in ‘A Good Baking Day’ which is another indispensable, cheerful and trusty book to add to your Rural Women New Zealand recipe collection. It’s a companion volume to ‘A Good Spread – Recipes from the kitchens of Rural Women New Zealand’, and ‘A Good Harvest – Recipes from the gardens of Rural Women New Zealand’.  I wanted to share the recipe because it was easy and very economical.  It was really tasty.  It made a large loaf so I froze at least half of it for later use in lunch boxes. It froze well and was enjoyed by all the small people in the house, and the grown ups.

Make sure you check out our other great lunchbox recipes on our blog.  They are easy and healthy as that is one of our motto’s. And if you want a full compilation why not buy our popular Munch Lunch Box Cookbook or check out our other Munch Cookbooks.

 

Going coco-nuts for this coconut bread
 
RASPBERRY COCONUT CAKE recipe by Margaret Pittaway, RWNZ National Councillor, Otago/Southland
Recipe type: Bread
Cuisine: Baking
Ingredients
  • 125 g butter, softened
  • 275 g sugar
  • 2 eggs
  • 125 ml milk
  • 185 g flour, sifted
  • 2 tsp baking powder
  • 70 g coconut
  • 200 g frozen raspberries (I used frozen mixed berries)
  • icing sugar to dust
Instructions
  1. Preheat oven to 180°C. Grease and line a 20 cm spring-form tin. Cream butter and sugar. Beat in eggs and milk. Fold flour, baking powder, coconut and frozen berries through the cake batter. Spoon batter into the prepared tin and bake for 1½ hours or until a skewer inserted in the centre comes out clean. Cool before removing from the tin. Serve dusted with icing sugar. Serves 8–10.
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Mummy to three small boys

 

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