To start with, CAREFULLY toast the coconut. Put the flakes on a baking pan and in a 350 degree oven and watch it for about 5-6 minutes. It will burn very quickly if you don’t watch it. You want this to be barely browned.
- 2 cups flour
- 1 cup sugar
- 2 tsp. baking powder
- pinch of salt
- 1 egg
- 1 cup coconut milk
- 1/3 cup melted butter
- 1 cup flaked coconut, lightly toasted
- 3/4 cup lime marmalade, melted*
- 1 tbp. lime marmalade, melted
- 1/4 cup chipped coconut, toasted
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a loaf pan and set aside.
In large bowl, sift together the flour, sugar, baking powder and salt. Stir in the milk and melted butter. Stir with a wooden spoon until just moistened. Fold in 1 cup of the toasted coconut.
Spoon 1/3 of the batter into the pan. Spoon one half of the marmalade over the batter. Repeat with the remaining batter and marmalade, ending with the batter.
With a thin melta spatula, swirl through the batter – just once! You do not want to mix this up too much. Bake for 55-58 minutes until a wooden toothpick inserted comes out clean.
Cool on a rack. Wrap in palstic wrap and store on the counter overnight before slicing.
Before slicing, brush the top of the loaf with the melted tbsp. of marmalade and sprinkle with the coconut.
* To melt the marmalade, put in a heat-proof bowl in the microwave. On high for about 45-50 seconds, stir every 15 seconds.