Chocolate and coconut sour cream loaf
22/2/2012
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This deliciously moist and full-flavoured loaf is ideal with morning coffee at your picnic. It can be made a day ahead. You don’t need to butter this loaf, just slice and serve.
Ingredients
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| 2 | Eggs |
| ¼ cup | Vegetable oil, (not olive) |
| 1 cup | Sugar |
| 250 g | Sour cream |
| 1½ cups | Flour |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| ¼ tsp | Salt |
Chocolate and coconut mix
| ¼ cup | Coconut |
| ½ cup | Dark chocolate |
Directions
- Preheat oven to 180 degC.
- Grease a 25 x 15 x 8cm loaf pan and place a strip of baking paper down the pan and up the sides for easy removal of cooked loaf.
- Mix the eggs until they are frothy. Beat in the oil and sugar, add sour cream and other ingredients.
- Place half the batter in loaf pan. Sprinkle half the coconut and 2/3 of the chocolate evenly in the centre. Add remaining batter and sprinkle the rest of the coconut and chocolate on top. Cut through the mixture with a knife for a marbling effect.
- Bake for 50 to 55 minutes. Let the loaf stand for 10 minutes, then turn out of the pan.
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