Tuesday, June 2, 2009

Coconut Bread

Landed ard 8pm & after unpacking, realised that I have all d ingredients to try out this recipe. Result - it actually taste much better after being toasted.

Cant remember who give this to me so if u know the orignator, please let me know so I can credit him/her accordingly.

  • 2 Eggs
  • 300ml Milk
  • 1 tsp Vanilla Essence
  • 2½ cups Plain Flour
  • 2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1 cup Caster Sugar (used only 2/3cup brown sugar)
  • 150g Shredded Coconuts
  • 75g Unsalted Butter (Melted)
  • Icing Sugar


  1. Preheat oven to 180C (350F).
  2. Lightly whisk eggs, milk and vanilla together.
  3. Sift 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 21 x 10 cm (81/2 x 4 in) loaf tin and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer.
  7. Leave in tin to cool for 5 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.

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