The first time I saw this recipe it was in a newspaper article. I wasn’t too familiar with Bill Granger at the time, but clipped out the recipe because it featured coconut – and I am a big coconut fan. It took me a while to get around to baking the bread. Once I had had it, there was no going back. The bread is absolutely delicious and the cinnamon is a surprisingly good complement to the coconut. The coconut keeps the bread super moist without getting too heavy. It adds a natural sweetness, even if you opt for unsweetened coconut over sweetened, and even people who think they don’t like coconut usually enjoy this bread.
As good as the homemade bread is, I have to admit that the best slice I ever had was when I finally made it to Bill Granger’s Sydney restaurant, bills, and ordered some for breakfast. At the restaurant, the bread comes very thickly sliced, well-toasted and slathered with butter. I could have eaten breakfast there every day of that trip (and I did go back two more times, although I managed to try more menu items on subsequent visits).
bills Coconut Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
225 g (1 cup + 1 tbsp) caster sugar
150 g (2 cups) shredded coconut (Sweetened or unsweetened)
2 large eggs
1 1/4 cups milk (lowfat is fine)
1 tsp vanilla extract
1/3 cup butter, melted
Preheat oven to 180C /350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until just smooth, being careful not to overmix.
Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.
Makes 1 loaf; or 8 large slices.
Serve toasted, with butter.