Recipe

Coconut bread

A delicious breakfast can be prepared in a flash with this coconut bread. Just pop it under the grill for a couple of minutes until it begins to brown lightly and, if you like, spread it with a little butter.

Jun 30, 2011 2:00pm
  • 1 hr 10 mins cooking
  • Serves 8
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Ingredients

Coconut bread
  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1 cup (220g) caster sugar
  • 2/3 cup (50g) desiccated coconut
  • 75 gram butter, melted
  • 2 eggs, beaten lightly
  • 1 teaspoon coconut extract
  • 1 cup (250ml) buttermilk

Method

Coconut bread
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 14cm x 21cm loaf pan; line base with baking paper, extending paper 5cm above long sides of pan.
  • 2
    Sift flours into medium bowl; stir in sugar and coconut.
  • 3
    Add butter, egg, extract and buttermilk to flour mixture, stir until combined; pour into pan.
  • 4
    Bake about 1 hour. Stand loaf in pan 10 minutes before turning, top-side up, onto wire rack to cool.

Notes

This bread freezes well, so you can always slice it, wrap it well in plastic wrap, and freeze it in an air-tight container; thaw it out or toast it as you need it.

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