Coconut Yoghurt Bread with Lime & Passionfruit Yoghurt
Deliciously moist coconut bread with lime and passionfruit yoghurt. Also add yoghurt to the sponge mix for a lovely moistness.
Our coconut yoghurt bread recipe is like we've captured the Caribbean in a cake! FAGE Total 0% Yoghurt helps create a moist sponge and is also used in the creamy and fruity topping.
250g FAGE Total 0%
125g caster sugar
1 lime, zest & juice
175g self raising flour
½ tsp baking powder
50g coconut oil, melted
50g desiccated coconut
75g lime curd
1 small pineapple, peeled & sliced
- Heat the oven to 170°C / Gas Mark 3. In a large bowl mix together 125g FAGE Total 0% yoghurt, sugar, eggs, lime zest and juice, flour, baking powder, coconut oil and desiccated coconut. Spoon into a lined 2lb loaf tin and bake for 40-50 minutes until golden and springy to the touch. Cool completely.
- Ripple the remaining Greek yoghurt with lime curd and 1 passionfruit. Heat a griddle pan, add pineapple and cook for 2 minutes per side until charred. Slice the cake and serve with a spoonful of lime yoghurt, grilled pineapple and a little extra passionfruit pulp squeezed over.
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