Here’s another favourite recipe that’s easy too.
Truth be told I like this best when a thick slice has been toasted, buttered and sprinkle with cinnamon sugar. The warm, slightly crumbly texture of the coconut bread works very well with a sugary cinnamon topping.
2 ½ cups self raising flour
1 ½ teaspoons cinnamon
2 cups desiccated coconut
¾ cup caster sugar
1 teaspoon vanilla essence
2 extra large eggs
165 ml coconut milk
½ cup milk
60 g butter, melted
Preheat oven to 180C. Line base and sides of a 14x21cm loaf pan with baking paper.
Sift flour and cinnamon together into a large bowl. Add coconut and sugar, stir to combine, then make a well in the centre.
In a small bowl whisk vanilla essence, eggs, coconut milk, milk and butter until combined. Pour into the well in the dry ingredients. Mix until well combined.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave it in the pan for 10 minutes, then turn out onto rack to cool. Slice to serve.