Cranberry, Lime & Coconut Loaf

 

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.  

This loaf is great!  It is sweet without being too sweet (I think I still have a cookie hang-over from the holidays), with a burst of tartness from the cranberries, a tropical crunch from the coconut, and a fresh finish from the lime.

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)

Recipe adapted from Food.com

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.

Enjoy!