Coconut Bread
Serves: 8-10 slices
  • 2 eggs
  • 300 ml milk
  • 1 teaspoon vanilla essence
  • 2½ cups plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¾ cup caster sugar
  • 150 grams shredded coconut
  • 75 grams unsalted butter, melted
to serve
  • butter
  • icing sugar
  1. Preheat oven to 180 degrees celsius. Grease and flour a 21cm x 10cm loaf tin.
  2. In a small bowl, lightly whisk eggs, milk and flour together.
  3. Sift flour, baking powder and cinnamon into a large bowl. Add sugar, and coconut, and stir to combine.
  4. Make a well in the centre and gradually stir in the egg mixture until just combined. Add the melted butter and stir until the mixture is just smooth, being careful not to over-mix.
  5. Pour into the prepared loaf tin and bake for 1 hour or until the bread is cooked when tested with a skewer.
  6. Leave in the tin to cool for 5 minutes, then turn onto a wire rack to cool further.
  7. Serve in thick slices, toasted, buttered and dusted with icing sugar.
Recipe by Villiers Brown at