I'm not a very big baker as I have gallantly exhibited once before. However, there comes a time every few moons when I get the sheer desire to whip something out of whatever is already sitting in the pantry. Or whatever is sitting in my mum's pantry. Nothing describes the love and hate battle of my emotions towards her enthusiasm in the kitchen.
But I love her a lot, though my body begs to differ and I do hope that someday, I could be half the kitchen goddess that she is.
It's another Sunday at my parents and post-brunch, I found myself foodgawking yet again. It's been days since I've had desiccated coconut on my mind so a couple searches here and there, I ended up seeking reference from this recipe. So I pitch my mum the idea and she's suddenly already wearing her apron and clutching on a spatula.
Here's our tweaked version:
- Mix the dry and wet stuff in separate bowls. You won't be needing an electric mixer for this.
- Add the wet stuff in the dry stuff and mix just enough that everything's folded in. I try not to go crazy with mixing as it sometimes messes with the rising of the loaf.
- Pour the batter in your cake/loaf pan. Don't forget to line it if you're not using a non-stick one.
- Top it with more desiccated coconut as you please.
- Obviously, the last step's to pop it in the oven. The original recipe instructs that you preheat your oven at 375F and let it bake for 50min. But because we're in Japan, we have to deal with a very Japanese oven where the settings are a bit different so we baked this for just over an hour.
|I used a total of 4 apps to make this photo happen. I know I'm taking it too far.|
Did you also say that last line with an Aussie accent in your head?