I discovered this Coconut Bread recipe by Bill Granger recently via Tara from Vegetaraian. I loved this twist on the normal banana bread I love so dearly but felt Bill’s recipe was a bit dry and the coconut flavour not strong enough for my coconut-loving taste buds.
I made a few tweaks to his recipe – I swapped the milk for coconut milk and toasted the coconut to maximise the coconut taste, and increased the butter as I felt his was too dry. With these improvements it produced a lovely and moist toasted coconut bread which is amazing warmed up and slathered with butter. The perfect breakfast/afternoon tea/treat!
- 2 eggs
- 300 ml coconut milk
- 1 tsp vanilla essence
- 2½ cups plain flour
- 2 tsps baking powder
- 2 tsps cinnamon
- 1 cup caster sugar
- 150 g shredded and toasted coconut
- 100 g butter melted
- Preheat oven to 180°C. Grease a 21 x 10 cm loaf tin with butter.
- Spread coconut out on a lined baking tray in an even layer. Toast in oven for 3-4 minutes until golden brown (watch like a hawk as it can burn easily!) Allow coconut to cool.
- Lightly whisk eggs, coconut milk and vanilla together.
- In a mixing bowl, sift flour, baking powder and cinnamon into a bowl. Add sugar and toasted 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.
- Pour into your greased loaf tin and bake in the preheated oven for 1 hour, or until a skewer comes out clean.
- Leave in tin to cool for 5 minutes, and remove to cool further on a wire rack.
- Slice with a serrated knife and serve in thick slices with butter.