C.o.c.o.n.u.t.
No Sunday cup of tea is complete without something to nibble on. Bill Granger’s coconut bread is a good place to start. Sweet and moist from the shredded coconut, fragrant with powdered cinnamon, it also makes for a great breakfast food. I made a 5x recipe a couple of days ago, for people at work. The leftover was packed into a container and stored in the freezer. When B got back from New York today, we caught up over vanilla tea and toasted slices of the bread.
Make this bread – it only takes like 2 Earth Seconds to make; the rest of it is oven time – slice it hot or let it cool then toast generous slices of it and enjoy while soaking up some sun on your balcony with another Bill.
Bill Granger’s Coconut Bread :
2 eggs
300ml milk
1 tsp vanilla essence
350g plain flour
2 tsp baking powder
2 tsp cinnamon
225g caster sugar
150g shredded coconut
75g unsalted butter, melted
Whisk the eggs, milk, vanilla and melted butter together. Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine. Gradually stir in the egg mixture until just combined. Pour into a greased and floured 21x10cm loaf tin and bake in a preheated 180’C oven for one hour, or until bread is cooked when tested with a skewer. Let cool for five minutes before removing from the tin to cool further on a wire rack.
