Typically I’m a MONTH early to any appointment. From meetings to brunches to evening soirées, I’m always the first on the scene. Always the one securing the table. However, today is one of those days when the rain comes down in sheets, so instead of standing idle for a half hour, I decided to thumb through the pages of Bon Appetit in my gym. While I studied the pages and memorized a host of the recipes, a trainer walks over to me and asks me what I’m reading. Because I’m so focused, so intent, so immersed in whatever it is that’s in my hands. Smiling I show him the magazine and he nods his head and says, I take my food seriously too.
After a long, leisurely brunch with one of my dearest friends I race home in the rain to bake a loaf of sugary sweetness. The French yoghurt loaf recipe called for vanilla, lemon and vegetable oil, however, this bored me to tears. Rather, I imagined the tangy Greek yoghurt tempered by coconut oil, extract and a shower of flakes.
And can I just say that this loaf is pure and utter MAGIC. Out of the oven I slathered a hot slice with blueberry preserves. Now excuse me while I enjoy the rest of my rainy Sunday with a loaf of coconut, a hot tea and a scary movie.
INGREDIENTS: Recipe inspired by Bon Appetit’s French Yoghurt Loaf
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 tbsp unsweetened coconut flakes
3/4 cup sugar
1 cup whole-milk Greek yogurt
1/2 cup coconut oil
2 large eggs
1/2 teaspoon coconut extract
8 1/2 x 4 1/4-inch loaf pan
Preheat oven to 350°F. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
In large bowl add the sugar, yogurt, oil, eggs, and coconut extract; whisk to blend. Fold in dry ingredients just to blend.
Pour batter into prepared pan; smooth top. Sprinkle coconut flakes on top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 40-55 minutes.
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.