Calling loaf cakes ‘bread’ was a smart move by someone who clearly was into having cake for breakfast. Coconut bread is most definitely a cake but completely acceptable to have for Sunday breakfast smothered in tangy plum jam, lime marmalade, or lemon curd with a dollop of thick Greek yoghurt.
This loaf needs to completely cool before you try and slice it otherwise you’ll get crumbly coconut rubble, which is still utterly delicious but not so good for putting in the toaster. Ideally you’d make this on Saturday afternoon, ready for slicing and toasting on Sunday morning.
Slightly modified from Bill Granger, Sydney Food, 2009
free range eggs 3
milk 300ml, but you may need a slosh more
vanilla paste 1/2 teaspoon
plain flour 2 & 1/2 cups
baking powder 2 teaspoons
cinnamon 2 heaped teaspoons
caster sugar 1 cup, I used vanilla sugar
long-thread coconut 150g
Preheat your oven to 180˚C and put the butter in a small pot on the stove to melt. Line a 21 x 10cm loaf tin with baking paper. A really easy way to do this is to tear off the amount of baking paper you need and wet it under a running tap. Shake off the excess water and then dry it with a tea towel. Spray the loaf tin with a little bit of nonstick spray, then press in the paper; it should mould to the tin really easily.
Whisk up the eggs, milk, sugar and vanilla in a medium-sized bowl. In a large bowl, sift the flour, baking powder, and cinnamon together, then pour in the sugar and coconut. Make a well in the centre and gradually add the egg mixture. Mix until just combined, but don’t over mix. Lightly stir in the melted butter. Pour mixture into the lined tin and bake for at least one hour; mine took about one hour and 15 minutes. Start testing the loaf with a skewer after an hour and you may need to cover it with some foil or baking paper if it starts browning too much on top.