Baking
57 recipes
This could be a brilliant brunch or dessert – a Bill Grainger recipe who inspires some of the best, and most famous breakfast ideas, and this is one of the top 3 for me.
Keeps for a good few days in a tin so handy to make ahead of time too.
I served this for a crowd watching the City to Surf fun run at Bondi - a big hit.
Serves 10 -12. V.
Pictured: Coconut bread
Dry Ingredients-
Ingredients
- 2 ½ cups Plain Flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ¾ cup caster sugar, I like to use raw caster sugar
- 160g shredded coconut, or desiccated
- Wet Ingredients-
- 2 eggs
- 300ml milk
- 1 ½ tsp vanilla essence
- Final stage -
- 75g unsalted butter, melted
Method
Preheat oven to 180°C, grease and flour or line a loaf tin.
Sift dry ingredients into a large bowl, whisk wet ingredients into another bowl and gently mix the wet ingredients into the dry – do not overwork.
Once just mixed, stir in the melted butter gently til just mixed, and pour the lot into the prepared loaf tin.
Bake 1 hour. Test with a skewer first to check the bread is cooked through to the middle.
Let cool in the tine a few minutes then turn onto a rack to cool completely.
To serve - toast slices of bread until nicely browned on the edges, serve with a scoop of vanilla ice-cream and some blueberries.
Pictured: Toasted coconut bread with vanilla ice-Cream and berries
Dietary preferences
- Vegetarian
