Toasted Coconut Bread with Plum Compote and Almond Brittle

Name: Toasted Coconut Bread with Plum Compote and Almond Brittle
Prep time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 115 g (4 oz) unsalted butter, softened, plus extra for greasing; 1½ tsp baking powder; ¼ tsp sea salt; 150 g (5 oz) desiccated coconut; 190 g (6¾ oz) plain flour, sifted; 1 tsp vanilla extract; zest of 1 orange; ½ tsp vanilla extract; 3 tbsp cream cheese; 3 large eggs; 160 g (5¾ oz) caster sugar, plus 1 tsp; 120 ml (4 fl oz) coconut milk; 120 ml (4 fl oz) double cream; Almond Brittle; 150 g (5 oz) blackberries; icing sugar, for dusting; 4 fresh mint leaves, finely chopped; 4 plums; 1 tsp caster sugar; 1 tbsp caster sugar; juice of ½ orange

Preparation info

Difficulty
Easy
Ready in
1 hr 20

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

115 g (4 oz) unsalted butter, softened, plus extra for greasing
190 g (6¾<

Europe
United Kingdom
Breakfast
Brunch
Vegetarian
London

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line a large non-stick loaf tin with parchment, taking care to make it neat along the edges so that you get a clean finish when the cake is cooked.

In a large bowl, combine the flour, coconut, salt and baking powder an