Forget banana bread, you’ll want to make this coconut bread recipe instead! The smell while this is cooking is so amazing, and it tastes just as good!
Can I see a raise of hands from those of you who have tried coconut bread? It’s like banana bread, only less banana-y and slightly more coconut-y. I’m a big fan. Huge even. This coconut bread recipe is from Bill Granger, who is the king of all things perfectly delicious.
You can easily make this recipe ahead, because it’s best cut into thick slices, toasted and then served with butter melting all over it, and sprinkled with a little icing sugar. I like it for a breakfast treat when we’re with friends (or family at Christmas time). Just know that once you try it, you’re probably going to be hooked.
Don’t say I didn’t warn you.
How to make Bill Granger’s Coconut Bread Recipe
STEP ONE: Preheat oven to 180ºC (350ºF). Grease and line a loaf tin.
STEP TWO: Lightly whisk eggs, milk and cinnamon together in a jug.
STEP THREE: In a large bowl, combine the flour, baking powder, cinnamon, sugar and coconut, and stir to combine. Gradually add the egg mixture and stir with wooden spoon, until just combined.
STEP FOUR: Add the melted butter and stir until the mixture is just smooth. Don’t over-mix.
STEP FIVE: Pour into a prepared tin. Bake for 1 hour, or until bread is cooked through.
STEP SIX: Serve in deliciously thick slices, toasted, with butter and a little icing sugar.
TIP: You can freeze this coconut bread recipe in slices, or as a whole loaf, for up to two months. Store in an air tight container.
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Coconut Bread Recipe
Ingredients
2 eggs
300ml milk
2 1/2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup caster (superfine) sugar
150g shredded coconut
75g butter, melted
Instructions
1. Preheat oven to 180ºC (350ºF). Prepare a loaf tin by lining it with baking paper.
2. Lightly whisk eggs, milk and cinnamon together in a jug. Set aside.
3. In a large bowl, combine the flour, baking powder, cinnamon, sugar and coconut, and stir to combine.
4. Gradually add the egg mixture to the flour mixture, and stir with wooden spoon, until just combined.
5. Add the melted butter to the mix, and stir until the mixture is just smooth. Don’t over-mix.
6. Pour into the prepared tin. Bake for 1 hour, or until bread is cooked through, when a skewer comes out clean.
7. Serve in deliciously thick slices, toasted, with butter and a little icing sugar.
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Yum! I’m a bit obsessed with all things coconut right now, so this recipe is perfectly timed! I’ve made banana and coconut bread before but this loaf looks the business! Yumbo!
You’ve sold it to me! Might give it a burl today 🙂
.. sounds and looks delicious…. Mum and hubby won’t eat coconut and I’m watching my weight so this will be on my ‘I Don’t Think So’ list. Even if I froze it I’d know it was there and I would eat too much of it.. a bit sad eh.. .. but that’s me.. ….. hugs… Barb xxxx
This looks DELICIOUS! Definitely going to give it a try next time I need a little treat-pick-me-up 🙂 YUM!
I have pined this one! I plan on making something new each week so now all I need to work out is what to cook next!
Oh, this is the best coconut bread recipe ever! I used to make it all the time. Thanks for putting it back on my radar.
Oh wow. I used to make this recipe all the time around 10 or more years ago before kids and the inevitable switch to banana bread. So delicious. My favourite is topped with lime marmalade.