Coconut Lime & Chocolate Loaf by Allinson's

Method

1. Preheat the oven to 180°C, fan 160°C, gas 4.

2. Lightly butter a 900g (23 x 13cm) loaf tin. Line the tin with baking paper making sure you have some excess paper over the sides. This makes it easier to remove the loaf from the tin.

3. Using either a hand-held electric or a free-standing mixer, beat together the butter, sugar, eggs, yoghurt and lime zest and juice, (reserving some lime zest for the top) until you get a smooth mixture.

4. Mix the flour, desiccated coconut and ground almonds. Add to the butter and sugar mix and whisk until well combined. Fold through the chocolate chips and spoon into the tin.  Sprinkle over the remaining chocolate chips.

5. Bake for 1 hour–1 hour 10 minutes or until cooked when tested with a skewer. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely and top with the remaining lime zest.