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.

• Ready In: 1 hr 20 mins
• 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

1. Preheat oven to 180°C.
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. Serve in thick slices, toasted, buttered and dusted with icing sugar.
6. Makes 8-10 thick slices.