I first met Bill when I was in Sydney for a pre-wedding girls weekend with Mum and one of my bridesmaids about 5 years ago. The morning was a bit stressful. I’m not a big shopper at the best of times. I know that wedding dress shopping should be super fun but for some reason it is usually accompanied by really really annoying staff with those high-pitched whiney voices. At this particular shop they asked you to remove all jewellery (so for most a rather precious engagement ring) but offered absolutely nowhere for you to put your belongings.
Then you were given the choice of a size 8 (teeny tiny) or 14 to try on as they were the only sample sizes they offered in their very over-priced range. Oh and that was after we had an argument with the girl because despite the three of us melting, she wasn’t keen on turning on the air conditioning in the change room for us. You can probably guess I didn’t get my dress there and even though I didn’t fit into the size 8 ‘test’ dresses, I was keen to get to lunch.
That is where I first met Bill. Ok so I didn’t really meet Bill Granger but I visited one of his restaurants for lunch. I can’t remember the entire meal but I do remember the most amazing zucchini chips and a brown sugar pavlova I’ve since recreated here.
After that I went home itching to Google some Bill recipes to try at home and one of the first was this coconut loaf. Coconut wasn’t quite so ‘in’ back then but right now it’s all-the-rage especially coconut water and coconut oil.
I’m sure that baking it in a cake isn’t the best way to get the most benefits but did you know coconut is great for immunity? It’s also a good source of fiber, vitamins, minerals and amino acids. Even more reason to make this bread right? Ok well it’s an excuse if you need on at least.
It is super-easy to make – one of those throw it all in the bowl and mix type things and I had (I’m pretty sure you would too) all the ingredients in my pantry/fridge already.
The first time I made this I was having girlfriends to morning tea which was really quite lucky. If I hadn’t had company I don’t think I would have been able to stop myself. As soon as they left I had to slice it up and put the pieces in the freezer to stop me hoovering it all there and then.
It’s really delicious warm from the oven or toasted and spread with butter. I took it a step further and served it with homemade lemon curd and it was heavenly. Celia’s microwave lemon curd recipe is my favourite. It’s super easy and always has great results. Enjoy!
ps check out my cheeky little assistant. It’s a bit tricky to take a clear shot when you have a monkey wobbling your table (and yes this was a few months ago!).
- 2 Eggs
- 300 ml (10oz) milk
- 1 tsp vanilla essence
- 2½ cups plain (AP) flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 cup caster (superfine) sugar
- 150g (5.5oz) shredded Coconuts (about equal to 2 cups)
- 75 g (3oz) unsalted butter melted (I used salted)
- Preheat the oven to 180C(400F) fan-forced and line a loaf tin so the paper extends over the long sides.
- In a small bowl, whisk the eggs, milk and vanilla together.
- In a large bowl, combine the flour, baking powder, cinnamon and sugar then stir in the coconut.
- Make a well in the dry ingredients and pour in the milk mixture. Mix it all together gently with a wooden spoon.
- Pour the melted butter into the batter and stir it through but don't over-mix it.
- Spread the batter into the tin and bake the bread for approximately 1 hour or until golden and a skewer inserted in the middle comes out clean.
- Let the baked loaf cool in the tin for about 5 minutes before transferring to a wire rack to cool.