Coconut Bread
"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."
photo by NurseJaney
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 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
directions
- 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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Reviews
-
*Made for Australia/NZ Swap #43* Followed the easy directions faithfully. baked for 1 hour and tested done with a toothpick. Sliced, toasted, buttered, and sprinkled with 10X sugar for dessert tonight. A lovely not-too-sweet bread for breakfast for the next few days. Thanks for posting, Chickee!
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
