When I was 22, I lived in Sydney, Australia and worked (mostly peeling shallots) in the kitchen of a fancy French restaurant. I would spend my free time at the local book store perusing the cookbook section. There were endless options of colorful, fun books to choose from. I came home with a handful of cookbooks, but my favorite to this day is Sydney Food by Bill Granger. It is such an approachable, fun book filled with simple recipes that are packed with flavor.
This coconut bread recipe is one of the most popular recipes in the book. It’s delicious, easy to make and so versatile. You can have it for breakfast, as an afternoon snack with an iced coffee or as a dessert with fruit and whipped cream on top. If you’re in the mood to bake this week, look no further.
2 large eggs
1 1/4 cups whole milk
1 teaspoon vanilla extract
2 1/2 cups flour, plus more for dusting pan
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup superfine sugar
5 ounces shredded sweetened coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted plus more for greasing the pan
Confectioners’ sugar and butter for serving
Heat oven to 350F. Butter and flour an 8 1/2-by-4-inch loaf pan.
In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not over mix.
Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
Serve with butter, and dust lightly with confectioners’ sugar.
This bread freezes really well, just slice and wrap individually in plastic, freeze until you’re ready for more. I like to toast it until lightly golden.