Coconut Bread – great sliced thick with lashings of butter
We cook this as a great morning tea or an after school treat. Coconut bread is also a winner in the school lunch boxes. You can create a deeper coconut flavour to your coconut bread by using half coconut milk / half regular milk.
Ingredients
200g plain flour
2 tsp baking powder
200g raw caster sugar
2 eggs
150g shredded coconut or moist coconut flakes
150g wholemeal plain flour
1 tsp ground cinnamon
300 ml buttermilk
75g melted butter
Method
Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan (approximate size pan for your coconut bread loaf).
In a large bowl, mix the flours, baking powder, cinnamon and sugar, then stir in the coconut and make a well in the centre.
In a separate bowl, whisk together the eggs, buttermilk and melted butter and pour this mix into the flour, gently stirring till combined being careful not to over mix the batter.
Pour into a large, greased and lined loaf tin and bake at 180 degrees for 60-65 mins till golden and cooked through.
Allow to cool for 20 minutes before removing form the tin to cool completely.
Serve using nice thick slices.
Also check out our Apricot and Sunflower Seed Bread
The post Coconut Bread appeared first on Living Off The Grid .
