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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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From Bill Granger in the Sydney Morning Herald Ingredients:
2 eggs |
300 ml milk |
1 teaspoon vanilla essence |
2 1/2 cups plain flour |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 cup caster sugar |
150 g shredded coconut |
75 g unsalted butter, melted |
Directions:
1. Preheat oven to 180c.
2. Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into another 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.
3. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
4. Pour into a greased and floured 21 x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer.
5. Leave in the tin to cool for 5 minutes, remove to cool further on a wire rack.
6. Serve in thick slices, toasted, buttered and dusted with icing sugar.
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