Name: Coconut bread
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 1 cup (150g) plain flour; 1/2 cup (75g) self-raising flour; 1 cup (220g) caster sugar; 2/3 cup (50g) desiccated coconut; 75 gram butter, melted; 2 eggs, beaten lightly; 1 teaspoon coconut extract; 1 cup (250ml) buttermilk

Coconut bread

A delicious breakfast can be prepared in a flash with this coconut bread. Just pop it under the grill for a couple of minutes until it begins to brown lightly and, if you like, spread it with a little butter.

Serves 8

Cook

1H 10M

Ingredients

1 cup (150g) plain flour

1/2 cup (75g) self-raising flour

1 cup (220g) caster sugar

2/3 cup (50g) desiccated coconut

75 gram butter, melted

2 eggs, beaten lightly

1 teaspoon coconut extract

1 cup (250ml) buttermilk

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease 14cm x 21cm loaf pan; line base with baking paper, extending paper 5cm above long sides of pan.

2.Sift flours into medium bowl; stir in sugar and coconut.

3.Add butter, egg, extract and buttermilk to flour mixture, stir until combined; pour into pan.

4.Bake about 1 hour. Stand loaf in pan 10 minutes before turning, top-side up, onto wire rack to cool.

This bread freezes well, so you can always slice it, wrap it well in plastic wrap, and freeze it in an air-tight container; thaw it out or toast it as you need it.
Note

Women's Weekly Food