Mar 13, 2015
Mandarin and Coconut Loaf with a Citrus Glaze
When I was growing up there was never a shortage of fresh fruit or vegetable loaves. They were one of our favorite things to enjoy on the weekend or after school.
If you’re looking for the perfect dish to serve when visitors come over – one that will be loved by kids as much as adults – then this one is for you.
2 cups all-purpose flour
3/4 cup granulated sugar
1 tbs baking powder
3/4 tsp salt
1 cup unsweetened vanilla coconut milk
2 large eggs (room temperature)
1 tsp pure vanilla extract
1/2 cup unsalted butter (softened)
zest of one Halos mandarin
1 cup confectioners sugar
2 1/2 tbs of juice from Halos mandarins- approximately 1 1/2 Halos
zest from 1/2 Halos mandarin
Note: You get to enjoy the other half of the Halo while you bake!
Preparation time: 15 minutes. Baking time: 50 minutes
Preheat the oven to 350F.
Grease a loaf pan with softened butter and flour.
Zest the rind of the Halos mandarin and set aside.
In a large mixing bowl whisk together the flour, sugar, baking powder and salt. Set aside.
In a second mixing bowl whisk together the coconut milk, eggs and vanilla extract.
Gradually fold the wet ingredients into to the dry ingredients, and then gently fold in the softened butter and mandarin zest.
Pour the batter into the loaf pan and bake for approximately 50 minutes. Insert a wood skewer into the center to test if yours is cooked through before removing from the oven.
Leave the loaf in the pan and cool completely on a wire rack.
Once cool, turn the loaf out on the rack and place the rack on a board.
Combine the confectioners sugar and juice from a Halos mandarin in a cup to make the glaze.
Slowly pour the glaze over the top of the loaf, allowing it to drip down the sides. Sprinkle extra mandarin zest over the top. Leave to harden a little and then transfer to a serving dish.