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Wednesday
Aug172011

Coconut Bread Toasted with Vanilla Ice-Cream and Berries

Based on a Bill Grainger recipe, this is a delicious brunch or even dessert – keeps for a good few days in a tin so handy to make ahead of time too. I served this for a crowd watching the City to Surf at Bondi on the weekend, who requested the recipe - here you go Kylie!

Pictured: Toasted Coconut Bread with Vanilla Ice-Cream and Berries

Dry Ingredients-
2 ½ cups Plain Flour
2 tsp baking powder
2 tsp ground cinnamon
¾ cup caster sugar, I like to use raw caster sugar
160g shredded coconut, or desiccated
Wet Ingredients-
2 eggs
300ml milk
1 ½ tsp vanilla essence
Final stage -
75g unsalted butter, melted

Preheat oven to 180°C, grease and flour or line a loaf tin.

Sift dry ingredients into a large bowl, whisk wet ingredients into another bowl and gently mix the wet ingredients into the dry – do not overwork.

Once just mixed, stir in the melted butter gently til just mixed, and pour the lot into the prepared loaf tin.

Bake 1 hour. Test with a skewer first to check the bread is cooked through to the middle.

Let cool in the tine a few minutes then turn onto a rack to cool completely.

To serve - toast slices of bread until nicely browned on the edges, serve with a scoop of vanilla ice-cream and some blueberries.

Serves 10 -12