Coconut Turmeric Loaf

I liked this coconut turmeric loaf for breakfast! I used Bob Red Mill’s shredded coconut, which is much finer than standard, and I prefer that in a loaf cake; that being said, anything with shredded coconut goes on my kids’ blacklist (with the notable exception of Nanaimo bars).

For the dry ingredients
1 ½ cups flour (I used 1 cup unbleached all-purpose and ½ cup whole grain white wheat flour)
1 cup coconut flakes (I used ¾ cup, plus 1 Tbsp. for topping)
2 tsp. baking powder
¼ tsp. baking soda
1/3 tsp. salt
1 tsp. turmeric
1/8 to ¼ tsp. black pepper
¼ tsp. cinnamon or nutmeg (optional)

For the wet ingredients
1 cup non-dairy or lactose-free milk, such as almond or lite coconut (I used ½ cup coconut milk + ½ cup lactose-free milk)
½ cup maple syrup
2 Tbsp. sugar, (for sweeter cake)
1 tsp. vanilla extract
juice of 1 lime (2 to 3 Tbsp. lime or lemon juice)

Preheat the oven to 350 °F. Line a loaf pan with parchment or grease well.

Blend all ingredients under wet so that coconut flakes breaks down a bit. to very small flakes.

In a bowl mix all the dry ingredients really well,

Combine wet and dry and mix to form a batter. Transfer the thick batter to a loaf pan. Sprinkle a tbsp or so coconut on top and Bake for 45 mins or until a toothpick from the center comes out clean.

Cool for 10 mins then remove from loaf and cool completely. I usually cool the loaf, then refrigerate for an hour or so then slice.