I am writing this after I had to slice the above loaf into portions and freeze them in an effort to make it more difficult for my glutinous self to devour them. Bill Granger’s coconut bread is just too good to have sitting on the kitchen bench tempting me with its coconutty goodness. This tasty bread is so easy to make and you’re likely to have all the ingredients in your pantry. Coconut bread is my first Bill Granger recipe but it definitely won’t be my last. I’ve marked his chocolate banana bread as next in line when bananas are a little less expensive.
The ingredients are simple pantry staples (my pantry staples anyway).
Start by whisking together the milk, egg and vanilla in a small bowl.
Make a well in the middle of the dry ingredients.
Pour the eggy milk into the dry ingredients and mix it together until just combined.
Add the melted butter and mix it in but be careful not to over-mix the batter.
Spread the batter into a lined loaf tin. Line the tin so that the paper extends over the sides. It makes it a lot easier to remove the finished loaf from the tin when you line it this way. Bake the loaf for about 1 hour at 180C fan-forced. Check on it after about 50 minutes. It’s cooked when it’s golden and a skewer inserted in the middle comes out clean.
Leave it to rest in the tin for about 5 minutes.
Remove the loaf from the tin and leave it to cool on a wire rack. Serve slices fresh or toasted. I served it with a little lemon curd which was fabulous. Enjoy!
Coconut bread Recipe by Bill Granger
- 2 Eggs
- 300 ml milk
- 1 tsp vanilla essence
- 2½ cups plain flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 cup caster sugar
- 150g shredded Coconuts (about equal to 2 cups)
- 75 g unsalted butter melted (I used salted)