Coconut & Orange Plait

  • Total Time

    1h 10m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

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This beautifully fragrant loaf, combines the sweet and zesty flavours of coconut and orange. A slice of this loaf is a great served with a hot cup of tea or coffee.


  1. Place all the ingredients, with the exception of the coconut milk into a mixer with the dough hook attached.

    • 450g Very Strong White Bread Flour (we like Allinson)
    • 1 tsp Unrefined Golden Caster Sugar (We Like Billington's)
    • 1 tsp Salt
    • 50g Dessicated Coconut
    • 1 Easy Bake Yeast Sachet (we like Allinson)
    • 2 tbsp Orange Extract
    • 1 Orange(s) (Finely Grated Rind & Juice)
    • 1 Egg (Free Range) (Beaten)
  2. Mix to a soft dough and knead for 5 minutes. Add the coconut milk gradually until your reach the right consistency.

    • 200ml Coconut Milk (Warmed)
  3. If mixing by hand, put the flour, sugar, salt, orange rind and coconut in a bowl.

  4. Sprinkle on the yeast and mix to a soft dough with the coconut milk, orange extract, orange juice and egg. Knead on a floured board for 10 minutes.

    Top Tip: How to Knead Dough
  5. Shape the dough into three long strands, plait and then join the two ends of the plait to make a circle.

    Top Tip: How to Plait a Loaf
  6. Place onto a greased baking sheet and leave to prove until double in size.

  7. Preheat the oven to 190°C (170°C fan, gas mark 5)

  8. Bake for 30 minutes then leave to cool on wire cooling rack.

  9. Mix the fondant icing sugar with water until it reaches a good consistency. Then drizzle over the cooled loaf. To finish sprinkle orange zest over the icing.

    • 150g Fondant Icing Sugar (we like Silver Spoon)
    • 1 Orange Zest

Let's Bake

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