Bill GrangeråÕs coconut loaf

Serves:

Ingredients

• 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

Method

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.

Notes:

• 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

Note