Coconut Oat And Apple Loaf
Delicious, (somewhat) healthy, and oh so satisfying! This coconut oat and apple loaf will satisfy any afternoon sweet cravings.
Welcome to part four of the Lockdown Chow Down!
This recipe can be viewed as a cook along on the Culinary Cartel Instagram, by clicking here, or by viewing the “Oat & Apple Loaf ” highlight on stories
Join me (almost) daily as we reconnect with one of life’s most simple pleasures, food!
Who would have thought that cooking would be the latest form of self care? Yet here we are. People all over the world are discovering the meditative benefits of cooking for the pure pleasure of it, a salve for the ambient anxiety of simply living through these times of Covid-19 lockdown.
Today’s recipe is my easily adaptable Coconut Oat and Apple Loaf. If you don’t have coconut or apples, don’t worry, I will cover a range of filling alternatives below.
Snag Points? There’s just the one – soak your oats for at least 20 minutes, or else you will end up with a rather dry and crumbly cake.
I don’t have coconut/apples? No worries! I like coconut for flavour and texture, but you can either leave it out completely or add other crunchy things like nuts or seeds.
In place of apples you can use tinned apples or pears, bananas, fresh pears, peaches, pineapple or fresh/frozen berries. I wouldn’t use anything from the melon family as they contain too much water.
If you don’t have any suitable fruit, simply use nuts, leftover easter eggs, chocolate or marshmallows. In short anything you might find appealing inside a cake.
Past winning filling combos: caramelised banana and chocolate ; white chocolate and raspberry ; strawberry and peach; pear and homemade caramel sauce; marshmallows and pear
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this vegan?
We haven’t personally tested this as vegan; however, one of our Insta followers has successfully made a vegan version, subbing out the butter for vegan margarine, and the eggs for 1/2 cup apple sauce.
Can I swap out the apple and coconut?
This question is answered in detail in the notes above.
Coconut Oat And Apple Loaf
- Total Time: 1 Hour 30 Minutes
- Yield: 1 Loaf
- Diet: Vegetarian
Description
Delicious, (somewhat) healthy, and oh so satisfying! This coconut oat and apple loaf will satisfy any afternoon sweet cravings.
Ingredients
For The Topping
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 2 Tbsp flour
- 25g butter/margarine
For the Loaf:
- 1 cup rolled oats
- 370ml coconut milk/apple juice/water, warmed
- 150g soft butter/margarine
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 2 large apples, peeled (see above for alternatives)
- 50g raspberries (optional)
- 1/4 cup desiccated / flaked coconut
- 1/2 tsp salt
Instructions
- Heat the oven to 180C.
- To make the cake, start by heating your coconut milk and pouring it over the oats we will use in the loaf cake. Leave the oats to soak for 20 minutes while you make the topping.
- To make the topping, add all the ingredients to a small bowl and rub the butter into the dry ingredients with your fingertips until the mixture forms little buttery nuggets.
- In a mixing bowl, add the sugar and butter and beat the mixture together until pale, fluffy and creamy.
- Add the eggs, 1 at a time, beating well after each addition. Add the vanilla.
- Drain any unabsorbed/excess liquid off the soaking oats then add these to the butter mixture.
- Sift the flour, salt, and baking powder into the same bowl, and gently fold everything together until the batter is well mixed and no pockets of flour remain.
- Spoon half the batter into a standard bread/loaf tin. Scatter over your apples and berries and the flaked coconut. Gently pour a little extra batter as a border around the fruit, as I find any fruit that snuggles directly against the hot tin, can tend to burn. Cover the fruit with the remaining batter, and sprinkle over the oaty crumb topping.
- Bake the loaf for about 50 minutes-1 hour, depending on the shape of your loaf tin. You can start checking your cake with a skewer for about 45 minutes. The cake will naturally be quite gooey, but you should see no flecks of uncooked cake batter on the skewer. Turn the cake out upside down onto a plate before quickly transferring to a wire rack with the crumble topping facing upwards. For easy slicing leave to cool completely before cutting.
- You can cut this while warm, but it will be a lot messier!
Happy cooking x
- Category: Cakes and Cookies
- Method: Bake
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 Loaf
- Calories: 4216.69kcal
- Sugar: 177.97g
- Sodium: 1902.5mg
- Fat: 258.03g
- Saturated Fat: 179.07g
- Unsaturated Fat: 62.84g
- Trans Fat: 0.03g
- Carbohydrates: 440.89g
- Fiber: 31.63g
- Protein: 56.9g
- Cholesterol: 703.61mg
