Toasted coconut bread

canbnot wait until I’m back in NZ

“This recipe is marked ‘never to be replaced’ at bills. A Jamaican bread, it would originally have been served with saltfish relish, but lime marmalade works well with it, too”.

Serve for brunch, afternoon tea, or as a rustic pudding. The batter can be kept in the fridge for two days before baking, and the bread can be frozen for future use.

Feeds 4 to 8. Takes 1 hour 30 mins.

2 eggs 300ml milk
1tsp vanilla extract
280g plain flour
2tsp baking powder
2tsp ground cinnamon
180g caster sugar
150g desiccated coconut
75g unsalted butter, melted
Icing sugar for serving
Butter for serving

Preheat the oven to 180C/Gas mark 4. Lightly whisk together the eggs, milk and vanilla.

Sift the flour, baking powder and cinnamon into a bowl, add sugar and 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 overmix.

Pour into a greased and floured 21cm x 10cm (8½in x 4in) loaf tin and bake for one hour, or until an inserted skewer comes out dry.

Leave in the tin to cool for five minutes, then remove to cool further on a wire rack.

Slice into 2.5cm thick slices. To serve, toast the bread, dust with icing sugar and serve one or two slices per person, with butter. It’s also nice untoasted.

One Response to “Toasted coconut bread”

  1. on 23 Nov 2010 at 2:21 am bevntrev

    🙂 how are you? love your recipes keep up the good work, always looking for new ideas. I’m blogging again

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