Thursday, 30 August 2012

Lemon Coconut Bread

If you guys are wondering where I have disappeared it’s just that I am sooooooo overworked that I do not want to sit on the computer in the evening.
So I have been tardy in acknowledging your post and   those that have been posted at the event I am guest hosting. Please bear with me. It’s just this month (hopefully) then I am free.............. J

  Now coming to today’s post...

When I saw this month’s Egg-less baking challenge as Dimah’s Lemon Coconut Bread I was surprised at the combination. Never in my wildest dreams considered lemon and coconut as a combination in bread.

I also had a sinking feeling, as I know for sure this is something my girls will not like. I did consider sitting it out this bake but then that will never open my daughters to newer options, if not today, tomorrow, someday they will be interested in this combo! Live in hope!

Anyway now when I am posting this I was thinking that a dash of chilli in the mixture that is used as filling maybe they would have enjoyed it more.

Next time maybe, right now all my cakes are being looked at with a little bit of suspicion!! Don’t blame them……!

Here is the original recipe and here is what I did


1 cup sugar
1/2 cup Amul butter, softened
2 tblsp flax seed powder
½ cup warm water
1/2 cup milk
2 tbsp lemon curd
1 tbsp lemon zest
1 3/4 cups all purpose flour
1 tsp baking powder
½ tsp soda bicarbonate

3/4 cup fresh coconut,
2 tblsp powdered sugar
85 g Hung Curd, softened
3 tbsp powdered sugar

1.    First lightly roast the fresh coconut on low flame till the coconut wilts a little. Set aside to cool.
2.    Once it cools add 2 tblsp of powdered sugar and mix well.
3.    Beat the curd a bit till it is well blended add the rest of the powdered sugar blend.
4.    Set aside 2 tblsp of coconut combine the rest with the curd mixture.
5.    Heat oven to 350°F (176 °C). Grease and flour 8×4 inch loaf pan; set aside. 
6.    Combine flax seed powder and warm water for about 10 minutes.
7.    Combine sugar, butter and and flax seed water mixture in large bowl. Beat at medium speed, scraping bowl often, until creamy.
8.     Add 1/2 cup milk, lemon juice and lemon zest; continue beating until well mixed.  
9.    Stir in flour, baking powder and soda bi card until well mixed. 
10. Spoon half of batter into prepared pan. Drop teaspoonfuls of filling mixture evenly over batter.  
11. Spoon remaining batter over filling; smooth top with back of spoon. 
12. Bake for 35 minutes or until top is deep golden brown. Cool in pan 10 minutes.  
13. Remove from pan to cooling rack; cool completely before you slice the bread.

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  1. Never tried a bread / cake with lemon curd.. sounds interesting! Looks soft and very light!

  2. They came out extremely spongy and fantastic Archana..lovely bake.

  3. woow.. just awesome. mouthwatering

  4. indeed a delightful combination ...Looks well baked

  5. liked the eggless version. well presented

  6. very yummy & soft delicious cake!!

  7. oh they look so good... Even I was little skeptical about combining lemon and coconut..


  8. Bread looks so soft and fluffy. Nice work on the challenge..

  9. Looks super soft and yummy.. with the addition of Flax seed.


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