¼ cup butter
1 cup brown sugar
I cup yoghurt
1 ½ cups all-purpose flour – sifted
1 ½ teaspoons of baking powder
1 teaspoon salt
1 cup flaked or shredded coconut
2 teaspoons ground cinnamon myrtle leaves
3 teaspoons ground wattle seed
Put flour, baking powder, baking soda, coconut, cinnamon myrtle leaves, wattle seed and salt into a bowl and mix well.
In a mixing bowl, beat in the butter and sugar and add eggs one at a time.
Stir in the yoghurt and mix well.
Add the flour mixture to the wet ingredients and stir until combined.
Pour the batter into a greased 23cm x 12.5cm (9×5 inch) loaf pan or cake tin.
Bake in a pre-heated oven at 175 degrees C or 350 degrees F for 40 minutes or until cooked through.
Serve with a dollop of yoghurt or a thick spread of butter.
Recipe supplied by artist Charlotte Haywood from the Collect, Connect, Grow workshop in Rappville