bills Coconut Bread December 4
This is easily one of my favorite recipes: Coconut Bread from bills, in Sydney, Aus.
I made it to take in to work yesterday, or rather, I felt like making it so I took it to work to stop me from consuming the whole loaf by myself. Yes, it’s just that good. The coconut keeps the bread super moist without getting too heavy. It adds sweetness and even people who think they don’t like coconut will like this bread.
I remember finding the recipe a couple of years ago in some newspaper or magazine and clipping it out, knowing that I like coconut. It must have been around the holidays, because this is the time of year when I start craving it like mad. It wasn’t until I was in Sydney, last year, that I experienced the true glory of the bread by going to bills (yes, it is spelled like that). I think I ate breakfast there everyday for a week. Scrambled eggs, toasted coconut bread, ricotta hotcakes… heaven! Not to mention that I left with cookbook in hand.
Bill Granger is like a hero to me.
Making the delicious bread from bills is easy!
bills Coconut Bread
2 eggs
1 1/4 cups milk (lowfat is fine)
1 tsp vanilla
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
225 g (1 cup and a bit) caster sugar
150 g (2 cups) shredded coconut
1/3 cup butter, melted
Preheat oven to 180C /350F.
Whisk together eggs, milk and vanilla.
Sift together flour, baking powder, salt, cinnamon. Stir in sugar and coconut. Make a well in the center and pour in egg mixture. Stir until just combined.
Add butter and stir until just smooth, being careful not to overmix.
Pour into a greased and floured loaf pan and bake for 1 hour, or until tester comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack.
Note: I have used sweetened coconut and reduced the amount of sugar slightly to no ill effects in this recipe. Bill Granger suggests that this loaf will yield 8 slices, but I probably cut it into 12 or so. Enjoy it plain, or toasted with butter!
clotilde Dec 5
Hi Nic! This sounds really good. Any chance that you would share the recipe, if it’s not too much trouble? I’d love to try it…
Nic Dec 5
It would be my pleasure! I hope you like it as much as I do - it’s great for breakfast, dessert, or with tea!
Anonymous Apr 11
hi Nic, would this recipe still be lying around somewhere? would love to try it =)
Ling
Nic Apr 11
Hi Ling. I posted the recipe here: http://bakingsheet.blogspot.com/2004/12/coconut-bread-recipe.html
amateur Oct 6
I had printed this recipe a while back and just tried it tonight. It was excellent. I’m now anxious to wake up in the morning and have some toasted.
Thanks for sharing
elizabeth Oct 19
wanted to let ya know that i baked this tonight and it is delish!!! thank you so much for posting. girl, i’m addicted to your blog. i’m not getting anything done at work since i am spending so much time looking at your archives…lol.
tomorrow night i am going to try the coconut/oatmeal cookies
Anonymous Feb 22
I too had the great fortune of eating this delicious bread at bills in Sydney….just found this wicked website.. thankyou!
Sara Apr 28
Hi Nic,
I’m not sure if you’ll see this, since it looks like you posted this Coconut Bread post about a year and a half ago. However, I really want to make it so I’d to know: should the coconut be sweetened or unsweetened? I would assume unsweetened except for the fact that I absolutely NEVER see unsweetened shredded coconut being sold in supermarkets. Since sweetened shredded coconut is the norm, at least in my experience, should I use that? Can I? If I do, should I reduce the sugar in the recipe? And if so, do you have any sense by how much?
Thanks so much. I’m a huge fan of your blog and have made many things from it. My favorite so far: the brownies that you bake at 400F and then plunge into the freezer. I will never make another brownie recipe again!
Sara Apr 28
I apologize–you wrote that you did use sweetened coconut and you just reduced the sugar slightly. I didn’t see that at first. Thank you.
LinC Apr 6
I know I’m coming in late on this thread but thank you for this recipe! I made it for Easter, and it’s a big hit. What’s nice is that the bread isn’t sticky-sweet, and it has a lovely coconut after taste. Thanks for converting to American measurements for us.
amanda Jul 28
Hi Nic,
What do you think of using coconut milk instead of the regular milk called for? Any idea if that might work in this recipe? I’ve got a few cans lying around I’m trying to use up…
thanks,
amanda