Coconut Bread
- 2 eggs
- 300ml milk
- 1 tsp vanilla essence
- 2-1/2 cups plain flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 cup caster sugar
- 150g shredded coconut
- 75g unsalted butter, melted
- Butter
- Icing sugar
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Preheat oven to 180 degrees.
Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into another bowl, add sugar and coconut and stir to combine. Make a well in the centre and stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
Pour into a greased and floured 21cm x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer. Leave in the tin to cool for five minutes, remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar. Makes 8-10 thick slices.
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