Happy 2013! This year I have some kitchen resolutions that I would like to share.
First of all, I will learn how to make pasta. I have a new Kitchen Aid attachment (yay for boxing day sales!), and am excited to make my own ravioli....so many fun possibilities for fillings.
Secondly, I am going to get over my fear of yeast. The irony in this statement is that I do research using yeast during the day. I handle yeast cells every. single. day. Yet somehow using yeast in breads freaks me out! I'm going to get over it...it will just take some practice I think!
Last, but not least, I hope to develop my 'own' recipes. Most of the recipes I use come from somewhere out there on the internet. I hope that as I push myself in my cooking, I will develop the skills to come up with my very own stuff. We shall see.
I have been MIA since before New Years. Not that I haven't been in the kitchen, I just wasn't feeling any of the things I'd cooked. They were just OK. This Cranberry, Lime and Coconut Loaf has finally ended my dry spell. My first post of 2013! I have a feeling this is going to be a great year.
Plus this loaf took me all of 10 minutes to whip up and get it in the oven, so that I could get on with my day....well OK, so I could go downstairs and get my Zumba on! When I returned upstairs, the kitchen smelled like toasted coconut. No complaints here!
Cranberry, Lime & Coconut Loaf (makes 1 loaf)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups of unsweetened flaked coconut (divided into 1 cup and 1/4 cup portions)
- zest from 1 lime
- 3/4 cup milk
- 1 cup of whole cranberries (thawed if from frozen)
Pre-heat oven to 350 F. Cream together butter and sugar. Beat in eggs, one at a time. Add vanilla and mix well.
In a separate bowl, combine flour, baking powder, salt, 1 cup of coconut and lime zest. Mix well. Add flour mixture in two batches to the butter mixture, alternating with the milk. Finally, mix in the cranberries.
Pour mixture into a greased loaf pan. Sprinkle the top of the loaf with the remaining 1/4 cup of coconut. Bake for approximately 1 hour, or until a toothpick comes out clean. For me, I did 65 minutes.
Allow loaf to cool for 20-30 minutes in the pan before transferring to a wire rack. You will need to loosen the edges with a knife first.