Anyone that knows me will be fully aware that brunch is my favourite meal of the day. Why wouldn’t it be – it’s an excuse to eat sweet, sugary, cakey goodness for breakfast. So when I saw Bill Granger’s recent brunch spread in The Times Magazine, I got all excited and put the Coconut Bread recipe STRAIGHT to the test. The results were fabulous, utterly fabulous!
300ml full fat milk
1 vanilla pod
310g plain flour
2 tsp baking powder
2 tsp ground cinnamon
230g golden caster sugar
150g desiccated coconut
75g unsalted butter, melted
Butter and icing sugar, to serve
1. Preheat oven to 180C/Gas 4. Lightly whisk the eggs, milk and vanilla together.
2. Sift the flour, baking powder and cinnamon into a bowl, add the sugar and coconut, and stir to combine. 3. 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 overmix.
4. Pour into a greased and floured 21 x 10cm (8¼ x 4in) loaf tin and bake for 1 hour, or until the bread is cooked when tested with a skewer.
5. Leave in the tin to cool for 5 minutes, then remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.
This recipe is from Bill Granger’s latest book ‘Best of Bill’, which is published by Murdoch Books.