I seem to be making a lot of loaves lately. I guess I am going through a phase. I do that, I have temporary obsessions - I do it with books, crafts, TV shows, computer games, and various other grand ideas but most especially with food. Indulge my loaf obsession just for a little longer.
This is one of Bill Grangers recipes. For those of you that are not familiar with him, he’s a very handsome Australian self taught cook that makes simple but incredibly delicious food. He has a family and he shares the recipes that he likes to make for both his family and his restaurants. No garnished within an inch of it’s life and smothered in thick sauces food here. This recipe has come from his Sydney Food book.
This coconut bread recipe has been cooked countless times in our house. It’s quite substantial, after you’ve eaten a slice you know you’ve eaten it. This is not a light loaf, this is dense and slightly chewy with the shreds of coconut adding texture.
The reason I made this loaf this week is because of this:
It’s a new toaster! My old one finally died and I had to trundle off down to the store and buy this shiny little number. It was a month for appliance deaths in our house. The electric jug also came to an untimely end, as did a bedside light, an electric blanket, and the television.
This toaster can fit extra wide and large pieces of toast. In the recipe for the coconut bread it mentions that the loaf is very good toasted for breakfast. I’ve always wanted to try it toasted but I’ve never had a toaster that would fit a nice thick slice of this loaf. Making this loaf was the first thing on the agenda when this toaster took up residence in our kitchen.
What actually happened of course was that we ate all the loaf while it was warm from the oven and there was none left to toast because I have a
very greedy family that appreciates home baking.
If anyone actually manages to get a slice of this into their toaster please let me know what it’s like, I’m pretty sure none of it will ever last long enough to make it into our toaster.
Jamaican Coconut Bread
- 2 eggs
- 300mls milk
- 1 tspn vanilla extract
- 2 1/2 cups flour
- 2 tspns baking powder
- 2 tspns cinnamon
- 1 cup of caster (superfine) sugar
- 150 g shredded unsweetened coconut
- 75 g butter melted
Preheat oven to 180c/350F and line a loaf pan with baking paper.
Lightly whisk eggs, milk and vanilla together.
Sift flour, baking powder and cinnamon into a bowl and add the coconut and sugar.
Make a well in the centre and stir in the egg mixture until well combined.
Add in your melted butter and stir until just smooth.
Pour into your loaf pan and bake for roughly 1 hour or until a skewer inserted comes out clean.
Serve in thick slices with a light dusting of icing sugar, with butter and lime marmalade. Or toast it when it’s completely cool if your family have not eaten it all.