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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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