Coconut Bread Recipe #243753
Recipe from Bill Granger from the Sydney Morning Herald- served at Bill's cafes in Sydney. This is great toasted with butter and a little icing sugar sifted over it! Be careful to test with a skewer though, it might need a little longer cooking.
by Chickee
1½ hours | 20 min prep
SERVES 8 -10
- 2 eggs
- 300 ml milk
- 1 teaspoon vanilla essence
- 2 1/2 cups plain flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 cup caster sugar
- 150 g shredded coconut
- 75 g unsalted butter, melted
- Preheat oven to 180°C.
- Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into another 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 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer.
- Leave in the tin to cool for 5 minutes, remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.
- Makes 8-10 thick slices.
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5 stars