It's going to start snowing here in a few short hours so I thought I'd make this bread to give me some snow shoveling strength! I am a huge fan of Donna Hay and this recipe is just another in a long line of amazing recipes although I'm pretty sure Donna Hay has never made a recipe for snow shoveling. This recipe came from the new Donna Hay Seasons book. The bread is more like a pound cake and I made two smaller loaves but you could absolutely make one large one. I didn't get time, but this bread would look great glazed with big curls of toasted coconut on top. I also think that using Meyer lemons would be really nice in this recipe.
10 oz butter, softened
2 tbsp lemon zest
3/4 cup sugar
3 cups all-purpose flour
2 tsp baking powder
1 cup dessicated coconut
2/3 cup almond meal
1 cup buttermilk
Preheat your oven to 320 degrees Fahrenheit. Grease and flour your baking pan.
If you don't have almond meal, simply take some blanched almonds and whiz them up in a cuisinart until they are fine.
Combine the butter, zest and sugar and mix until pale and creamy. Add the eggs gradually. Scrape down the sides of the bowl and mix again. Sift the flour and baking powder over the butter mixture and fold in the almonds, coconut and buttermilk.
Pour into your prepared pan and bake for approximately 1 1/2 hours or until the bread is lightly browned and a cake tester comes clean when inserted (cooking time will be less if using two smaller pans).