Prep 20 mins
Cook 1 hr
From Bill Granger in the Sydney Morning Herald
- 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 180c.
- 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.
I was after something that tasted like the one they serve at Starbucks here in Oz. This was very close the first time I made it. So for the second time, I used buttermilk rather than "milk", and added an extra 1/2 cup sugar. I think it's yummy! especially toasted and buttered for a treat with a cup of coffee. Friends think so too.
Wonderful! Almost muffin-like in texture, this sweet loaf is absolutely delicious while still warm from the oven. We found that it was still slightly sticky in the middle after one hour - but we rather liked it like that, and wouldn't change a thing. Very easy to make, and with exactly the right balance of cinnamon, vanilla and coconut. Our cake didn't last long enough to discover whether it was equally good toasted, with butter and icing sugar! Reviewed for Pick A CHef, Fall 2007.