Iron Chef Shellie
 

Coconut Bread

“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...”

Recipes | March 24, 2009
Coconut Bread

Coconut Bread

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.

Coconut Bread
Bill Granger

2 eggs
300ml milk
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

to serve:
butter
icing sugar

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.

Voila! Bon Appétit!

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Coconut Bread


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Comments

3 comments on “Coconut Bread
  1. Lorraine @NotQuiteNigella - March 25, 2009 at 9:25 am

    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!

  2. Iron Chef Shellie - March 25, 2009 at 9:32 am

    Thanks Lorraine! Raspberries are a great idea!! I will try that next time as I felt it needed something a bit more to it!
    x

  3. Kayta - March 25, 2009 at 10:46 am

    This looks soooooooooooo good.


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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