Coconut & Blueberry Bread with Whipped Lime Cream Cheese

Coconut & Blueberry Bread with whipped lime cream cheese

Bread Mixture 

2 cups raw coconut flakes

2 cups coconut milk
4 tablespoons butter, melted

¾ cup raw caster sugar

2 eggs

1 tablespoon vanilla bean paste

1 ¾ cups self-raising flour

¼ teaspoon bi-carb soda

1 teaspoon baking powder

1 cup fresh blueberries

Whipped lime cream cheese Mixture

 

250g cream cheese

2 tablespoons lime zest

2 tablespoons lime juice

1 tablespoon icing sugar

        

Combine coconut flakes and coconut milk in a large bowl. Cover and stand for 15 minutes.


Preheat oven to 190°C. Grease a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with butter, dust with flour and line the base with baking paper.

Place sugar, egg and vanilla into a bowl and mix with an electric mixer on low, until combined, slowly increase speed until mixture is slightly fluffy. Fold egg mixture and melted butter into coconut mixture with a spatula. Sift flour, bi-carb soda and baking powder over coconut mixture. Gently fold until combined. Fold in blueberries. Spoon mixture into prepared pan; sprinkle extra blueberries and coconut flakes over the top of mixture.

Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the center comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Sprinkle over raw coconut flakes and lime zest.

For the whipped lime cream cheese, place cream cheese, lime zest, lime juice and icing sugar into a bowl, slowly beat with electric mixer until combined, increase speed until the mixture is whipped.  

Serve with whipped lime cream cheese or is delicious on its own fresh or toasted.