Coconut & Buttermilk Loaf

Recipe by Cuisine Magazine


  • 1 1/2 cups flour
  • pinch of salt
  • 2 tsp baking powder
  • 100g butter
  • 1 cup caster sugar
  • 3/4 cup fine coconut
  • 1 cup buttermilk (or yoghurt)
  • 1 egg
  • 1/2 tsp coconut essence (available at supermarket)

Pink Icing

  • 1 1/2 cups icing sugar
  • juice of 1 lemon
  • few drops red food colouring
  • 1-2 tbsp of boiling water
  • 2 tbsp coconut chips to sprinkle on top


  1. Preheat oven to 160ºC, fan forced. Grease a 21cm x 11cm x 6cm loaf tin and lightly dust with flour.
  2. Place the flour in a bowl, and rub the butter in with your finger tips (can use a food processor) until it resembles fine crumbs.
  3. Stir in the baking powder, salt, sugar and coconut. Make a well in the centre and add the egg, buttermilk, and coconut essence. Stir to combine.
  4. Spoon the mixture into the prepared tin. Bake for 40 to 45 minutes until skewer comes out clean.
  5. Remove from loaf tin to wire rack to cool.
  6. Mix all icing ingredients together, adding the boiling water slowly to get the right consistency. Ice the loaf when cool.

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