Coconut Bread

This is my new favourite breakfast. This takes a while to cook in the oven but is quick to prepare. Even better it lasts for a good few days after it is baked and can be frozen. This was well recieved by all who tried it.

This recipe is from the cookbook 'bills sydney food' and suggests you serve it with lime marmalade. I tried it with Beerenberg Lemon and Lime marmalade and it was delicious.

I shared this with family and got a good response from all who tried it. In fact my mum tried to convince me not to share it with anyone else!

2 eggs
300ml milk
1 teaspoon vanilla essence
2 1/2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup castor sugar
150g shredded coconut
75g unsalted butter, melted

Preheat oven to 180 degrees celcius. Lightly whisk eggs, milk and vanilla together.

Sift flour, baking powder and cinnamon in 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 overmix.

Pour into a greased and floured 21cm x 10cm loaf tin and bake in the preheated oven for 1 hour or until bread is cooked when tested with a skewer.
Leave in the tin to cool for 5 minutes, then remove to cool further on a wire rack. Serve thick slices, toasted and dusted with icing sugar.

This doesn't look very generous but one slice was all I could manage for breakfast. I actually prefered it without the icing sugar.

* recipe from 'bills sydney food' by Bill Granger