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Bill Granger

Coconut Bread


Coconut Bread

Great served toasted with lashings of butter and icing sugar.

Serves 8 to 10

Ingredients

  • 2 eggs
  • 300 ml milk
  • 1 teaspoon vanilla essence
  • 2½ cups plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 cup caster sugar
  • 150 g shredded coconuts
  • 75 g unsalted butter melted
  • Icing sugar

Method

  1. Preheat oven to 180C (350F).
  2. Lightly whisk eggs, milk and vanilla together.
  3. Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine.
  4. Make a well in the centre and gradually stir in the egg mixture until just combined.
  5. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
  6. Pour into a greased and floured 21 x 10 cm (81/2 x 4 in) loaf tin and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer.
  7. Leave in tin to cool for 5 minutes, and remove to cool further on a wire rack.
  8. Serve in thick slices, toasted, buttered and dusted with icing sugar. Makes 8-10 thick slices.
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Recipe Rating

3
Cooking Time: 1H

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