Since I hadn’t baked for about a week I was starting to feel the need to get into the kitchen and make something tasty. I found this recipe in my “to try” folder. I had all the ingredients in the cupboard so I didn’t need to venture down to the shops… which was great cos I really couldn’t be bothered battling people down at the supermarket.
This recipe is super easy to make, I didn’t even have to get the electric mixer dirty!
This bread recipe didn’t even require yeast, which for some reason I’m a bit scared of using. But I’m going to have to get over my “yeast phobia” soon because I plan to make some hot cross buns since it’s Easter soon!
The coconut bread is so nice you don’t even need to have it with butter. I always love cinnamon in cakes and slices, and this was no exception.
Delicious for breakfast, or even morning/afternoon tea.
1 teaspoon vanilla essence
2 1/2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup caster sugar
150g shredded coconut
75g unsalted butter, melted
1. Preheat oven to 180°C. Lightly whisk eggs, milk and vanilla together.
2. Sift flour, baking powder and cinnamon into 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 over-mix.
3. Pour into a greased and floured 21 x 10cm loaf tin and bake for 1 hour, or until bread is cooked when tested with a skewer.
4. Leave in the tin to coll for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.
Ooh I’ve made this before and it’s so yummy slathered with lots of butter. I added some raspberries in it to make it a bit more moist. This looks lovely Shellie!
Iron Chef Shellie
Thanks Lorraine! Raspberries are a great idea!! I will try that next time as I felt it needed something a bit more to it!
This looks soooooooooooo good.