Coconut Bread

This made the whole house smell heavenly as it was baking and was a hit with the housemates. However, it crumbled a bit too much when sliced, so next time I might try less coconut, or more flour.





2 large eggs
300 ml (1 1⁄4 cups) milk
1 tsp vanilla essence
2 1/2 cups flour, more for dusting pan (I used wholemeal flour)
2 tsp baking powder
2 tsp cinnamon
1 cup castor (superfine) sugar
150g (1 1⁄2 cups) shredded coconut
75g (2 1⁄2 oz) butter, melted


Preheat oven to 180°C (350°F).

In a small bowl, lightly whisk together eggs, milk and vanilla.

In a medium bowl, sift together 2 1/2 cups flour, baking powder and cinnamon. Add sugar and coconut, and stir to mix.

Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients, until just combined.

Add melted butter, and stir until smooth. Do not overmix.

Pour batter into a greased and floured 8 1/2-by-4-inch loaf pan. Bake for about 1 to 1 1/4 hours, or until a toothpick inserted into center comes out clean.

Leave to cool in pan for 5 minutes, remove bread from pan, and finish cooling on a rack.


Adapted from Bill Granger's Simply Bill, via bakebakebake