English Coconut Tea Loaf Recipes

COCONUT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

ENGLISH COCONUT TEA LOAF

Steps:

• Combine egg, milk, vanilla, almond extract and coconut in a blender.
• Cover and blend for 30 seconds.
• In a bowl sift the dry ingredients together.
• Pour blended mixture over the dry ingredients.
• Stir only to combine.
• Pour batter into greased 9x5 loaf pan.
• Bake at 350 for approximately 70 minutes.
• Chill before serving.

COCONUT LOAF

Steps:

• Sift all the dry ingredients together in a mixing bowl. Add the butter, egg and honey, if used, and mix thoroughly. Add vanilla extract, rose water and almond extract then add 3/4 to 1 cup milk or unsweetened coconut milk (the consistency should be like a biscuit dough, not wet). Knead for 10 minutes.
• Divide the dough in half. Place in two greased loaf pans. Brush the tops of the loaves with the remaining liquid and bake in a 350-degree oven for 40 minutes or until a cake tester comes out dry.

COCONUT LOAF

Steps:

• Mix dry ingredients in a bowl.
• Add milk.
• Stir till combined.
• Pour into a greased loaf pan.
• bake for 30 minutes at 180 degrees celsius.
• Enjoy!

ALMOST FAT-FREE BRITISH TEA LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
• Combine raisins and tea in a bowl. Steep for about 30 minutes.
• Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.