Apricot and Coconut Loaf

Very easy to make, this simple recipe is a favourite in our family: a moist, dense loaf, perfect for the school or work lunchbox. Was a recurring feature in Zak’s childhood, with Penelope [Granny] making this often on the tiny coal range they had when he was a boy. This sweet loaf tastes great served plain by itself, or with a little bit of butter.

1 ½ cup white flour
¾ cup wholemeal flour
2 heaped tsp baking powder
2 cup desiccated coconut [long thread coconut is best]
1 cup raw sugar 1 heaped cup diced dry apricots [can soak these in the milk for an hour or more to rehydrate]
2 cup milk

Mix all the dry ingredients and then add the milk. Put into a well greased loaf tin and bake in a moderate oven, for about an hour (approximately 55 minutes at 180 C/350 F).

Easiest to slice once cool!

Healthier variations: can try halving the quantity of sugar, or substituting with honey or maple syrup; adding bran, nuts or sultanas/dates/raisins; and/or increasing the wholemeal to white flour ratio.
Less healthy variant: add a cup of chocolate chips! Gretel thinks this is a great idea 😂