Coconut Coffee Crunch Loaf

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This loaf is my new favorite thing of all time! Who knew you didn’t need to add chocolate to everything?!? I didn’t.

This Coconut Coffee Crunch Loaf is super tender. It has just the right amount of sweetness to complement the slightly savory but also sweet coconut coffee crunch on top (also I stir the crunch through the batter a little YUM). Cream cheese is added which ties it all together nicely.

I use decaf coffee in my loaf which tastes the same when baking (at least to me), this way my eldest daughter can eat it. My son still has no teeth, so no loaf for the wee fella. But if you’re into hitting the caffeine hard then by all means, you do you!

Tips:

• Make sure the coffee liquid is cooled down before you add the coconut sugar, otherwise the sugar will dissolve and we want that to happen in the oven.

• The recipe calls for room temperature egg and milk. This will stop the mixture splitting. However, if one or both are too cold and your cake batter splits/curdles. Add a tablespoon of flour and stir, it should fix it.

• Definitely whisk the egg before adding it to the butter, this will help with the texture of the loaf.

Have fun with this one my friends! x

Coconut Coffee Crunch Loaf

• 2 tablespoons coffee decaf powder

• 1 teaspoon boiling water

• 1 1/2 cups flour

• 1 1/2 teaspoons baking powder

• 3/4 cup softened butter

• 3/4 cup white sugar

• 1 teaspoon vanilla essence

• 1 egg whisked (room temperature)

• 1/2 cup coconut sugar

• 2/3 cup shredded coconut

• 3/4 cup milk (room temperature)

• 1/2 cup cream cheese softened

Directions

1. Preheat oven to 355 degrees F / 180 degrees C fan bake. Grease a 9 x 5-inch / 23 x 12 cm loaf pan.

2. In a small bowl mix coffee and water until coffee is dissolved. Set aside to cool.

3. Place flour and baking powder in a large bowl. Mix together.

4. In a separate medium bowl, cream butter and white sugar for 30 - 60 seconds. Mix in whisked egg. Then mix in vanilla essence. Add wet ingredients to the large bowl with dry ingredients. Stir using a rubber spatula until the butter has been completely coated in flour.

5. Pour milk into the cake batter, combine until there are no big lumps.

6. To the coffee bowl add coconut sugar & shredded coconut. Give it a good stir.

7. Pour cake batter into loaf tin. Drop spoonfuls of cream cheese around the loaf tin. Sprinkle with 2/3’s of the coconut coffee crunch. Drag a knife through the cake mixture in any pattern you want. Evenly sprinkle the rest of the coconut coffee crunch on top.

8. Place in the oven for 55 - 65 minutes. You can cover the loaf with tin foil if you notice the top starting to singe.

9. Cool in tin for 10 minutes, then remove from loaf tin and place on cooling rack.

Enjoy it warm! x

Tag #stripesandwillows x