Bill Granger’s coconut loaf

Bill GrangeråÕs coconut loaf



  • 2 eggs
  • 300ml milk
  • 1 tsp vanilla essence
  • 2 and half a cups plain flour
  • 2 tsp baking powder
  • 2 tsp cinnamon powder
  • 1 cup caster sugar
  • 150g dessicated or shredded coconut
  • 75g butter, melted



Preheat oven to 180C (170 if fan-forced).

Lightly whisk the eggs, milk and vanilla essence in one bowl.

In another bowl, sift flour, baking powder and cinnamon and combine. Add coconut and sugar.

Make a well into the dry ingredients, and pour in the egg/milk mix, stir gently until all combined, but don’t overdo it.

Pour in melted butter and stir again until combined well, but again, don’t over-stir.

Pour into greased and floured loaf tin and bake on middle shelf for 1 hour.

Leave to cool slightly, and then slice/toast to serve.


  • This coconut loaf makes a great special breakfast option. And if you slice the loaf and freeze the slices with freezer plastic between each slice, its an easy special breakfast too!
  • If you are thinking about making this recipe, keep in mind that it is super-easy to make: no mixer required, all ingredients are pantry staples AND it smells fantastic when its cooking.
  • Bill suggests a glob of butter on toasted slices of coconut loaf and perhaps a light dusting of icing sugar  and this certainly works for me!
  • You could take a slice to work and pop it into the toaster there is a perfect at-your-desk brekkie!

Serving Suggestions


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