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Great served toasted with lashings of butter and icing sugar.
Serves 8 to 10
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
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Preheat oven to 180C (350F).
Lightly whisk eggs, milk and vanilla together.
Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine.
Make a well in the centre and gradually stir in the egg mixture until just combined.
Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
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.
Leave in tin to cool for 5 minutes, and remove to cool further on a wire rack.
Serve in thick slices, toasted, buttered and dusted with icing sugar. Makes 8-10 thick slices.