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Yoghurt and coconut loaf

  • 20 minutes
  • 1 hour
  • Makes 1 loaf
Yoghurt and coconut loaf

This loaf is perfect for a morning-tea treat.


  • 1½ cups self-raising flour
  • 1 cup sugar
  • ½ teaspoon baking powder
  • ¾ cup desiccated coconut
  • 1 cup thick natural unsweetened yoghurt
  • 2 eggs, beaten
  • 2 tablespoons dark rum
  • 75 grams butter, melted

Passionfruit icing

  • 25 grams butter, melted
  • pulp of 2 ripe passionfruit
  • 1¼-1½ cups icing sugar, sifted


  1. Preheat the oven to 180ºC. Grease and line the base and sides of a small 18cm x 8cm loaf tin.
  2. In a large bowl, sift together the flour, sugar and baking powder. Stir in the coconut and make a well in the centre.
  3. In a separate jug or bowl, beat together the yoghurt, eggs and rum and pour into the well of the dry ingredients. Stir together gently, adding the butter. Turn the mixture into the prepared loaf tin.
  4. Bake in the preheated oven for 1 hour or until a skewer inserted comes out clean.
  5. Stand the cake for 10 minutes before turning out onto a cake rack to cool.When cold, spread the top with passionfruit icing and serve in thick slices.

Passionfruit icing

  1. Mix the melted butter with passionfruit pulp. Gradually beat in sufficient icing sugar to make a soft, slightly running icing.

Cooks Tips

Passionfruit ripen best at room temperature, not in the refrigerator. Choose fruit that feel heavy for their size.

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