Coconut bread
Makes 8-10 thick slices | Serves 10 | prep 15 mins | total time
Coconut bread
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Makes 8-10 thick slices | Serves 10 | prep 15 mins | total time
This is one of the signature dishes on Bill Granger's breakfast menu at Granger & Co. Best served toasted and buttered, and it’s also delicious with mixed berries and a spoonful of yogurt
Rate
Nutritional information (per serving)
Calories
492Kcal
Fat
23gr
Saturates
16gr
Carbs
61gr
Sugars
31gr
Fibre
5gr
Protein
9gr
Salt
0.4gr
Ingredients
- 150g desiccated coconut
- 2 large eggs
- 300ml milk
- 1 tsp vanilla extract
- 310g plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 220g caster sugar
- 75g unsalted butter, melted
Step by step
Get ahead
The loaf will keep for a couple of days in an airtight container. It can also be frozen
- Preheat the oven to 180°C, fan 160°C, gas 4. Mix the desiccated coconut with 150ml boiling water in a bowl and leave to soak and absorb the liquid for 10 minutes. Grease and line a 900g loaf tin (about 21 x 10cm).
- Lightly whisk the eggs, milk and vanilla together in a jug or bowl. Sift the flour, baking powder and cinnamon into a bowl with a good pinch of salt, add the sugar and soaked coconut, and stir to combine. 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 (don’t overmix). Pour into the loaf tin and bake in the preheated oven for 1 hour, or until a skewer comes out clean from the centre.
- Leave in the tin to cool for 5 minutes, then remove to cool completely on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar. Accompany with mixed berries and yogurt if you wish.
