Coconut Bread

READY IN: 1hr 20mins
Syrinx
Recipe by DangerousWithKnives

From Bill Granger in the Sydney Morning Herald

Top Review by Surfergirl 14

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 180c.
  2. 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.
  3. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
  4. 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.
  5. Leave in the tin to cool for 5 minutes, remove to cool further on a wire rack.
  6. Serve in thick slices, toasted, buttered and dusted with icing sugar.

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