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Bill Granger's Coconut Bread
This Coconut Bread comes from Bill Granger's famous cafes. It's a great alternate for classic banana bread - but even easier because you probably have all the ingredients in your pantry right now!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Ingredients
- 300 ml milk
- 2 eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla bean paste or extract
- 300 g (2 cups) plain flour
- 75 g (1/2 cup) self raising flour
- 3 teaspoons baking powder
- 225 g caster sugar
- 1 teaspoon ground cinnamon
- 75 g (2/3 cup) shredded coconut
- 75 g melted butter
To serve
- 1 1/2 cups creamy ricotta
- 3 tablespoons maple syrup, or to taste
- 1 teaspoon vanilla bean paste
- 1 mango, cut into chunks
- Fresh raspberries
- Extra shredded coconut
- Extra maple syrup
Instructions
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Grease the sides and line the base of a 21x10cm loaf tin. Preheat your oven to 180°C (350°F).
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Whisk together the eggs, milk, vanilla and coconut extract in a small bowl or jug.
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Sift together the plain and self-raising flour, baking powder, sugar and cinnamon in a bowl. Stir in the shredded coconut. Make a well in the centre and pour in the egg mixture until just combined, being careful not to overmix.
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Pour into the prepared loaf tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes and then turn onto a wire rack. Cool completely before slicing.
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To serve, place the ricotta, maple and vanilla in the bowl of a food processor and pulse until totally smooth. Toast slices of the coconut bread and top with whipped ricotta, mango, raspberries and shredded coconut. Top with maple syrup and serve. This coconut bread is also delicious toasted with salted butter and a dusting of icing sugar.
Recipe Notes
To make a more dense hearty loaf, use 2 1/2 cups (375g) plain flour instead of substituting the self raising flour and 2 tablespoons baking powder.