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Coconut bread




Source of Recipe


by Bill Granger - from bills food


List of Ingredients




2 eggs
10½fl oz coconut milk
1 tsp vanilla essence
12¼oz coconut flour
2 tsp baking powder
2 tsp cinnamon
8oz caster sugar
5oz shredded coconut
2½oz margarine, melted (or use canola or other oil)


Recipe



1. Preheat oven to 180C/350F/Gas 4.

2. Lightly whisk eggs, coconut milk and vanilla together.

3. Sift coconut flour, baking powder and cinnamon into a 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.
5. Add melted butter and stir until the mixture is just smooth, being
careful not to over-mix.

6. Pour into a greased and floured 21x10cm (8x4in) loaf tin and bake in the
preheated oven for one hour, or until bread is cooked when tested with a
skewer.

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

8. Serve in thick slices, toasted, buttered and dusted with icing sugar.
Makes 8-10 thick slices.

NB. You can freeze the cooked coconut bread. If you slice it first, you will
be able to take a slice or two out as you need it. Defrost it then toast and
serve as above.