Coconut bread

September 21, 2009 § Leave a comment

I’ve been preparing a little treat with the rose petals I picked (and used a couple of in the chocolate truffles a few days ago), which will be ready for tomorrow, so in the meanwhile I’ll update with a mini recipe that I made a long time back. I’ve only got a photograph of the end-product, but it’ll give you an idea of how scrumptious it is.

So, having spent a whole summer in Singapore and Malaysia during 2008 I spent a lot of time eating coconut and coconut-milk based meals. Needless to say I’m incredibly fond of Thai food, coconut desserts and coconut in cooking. Some of my companions were not so fond of having to force-feed themselves coconut on a daily basis and started to crave simple pleasures like bangers and mash (can’t say I blamed them). I didn’t want to attempt a Malaysian dish as I’ve yet to find pandan leaves at a nearby vendor, and while the pandan bread loaves I used to eat out in Singapore were yummy, they were also kind of boring after a while. So, I decided upon coconut bread: a cake-like loaf that wasn’t too tropical to have for breakfast or a snack.

Coconut bread

For this delightful loaf you’ll need:

  • 300ml milk (whole milk is best, but you can probably used semi-skimmed just as easily)
  • 300g plain flour
  • 70g unsalted butter
  • 225g golden caster sugar
  • 150g dessicated coconut
  • 2 eggs
  • 2tsp baking powder
  • 2tsp ground cinnamon

To start, you’ll need to preheat your oven to 180°C. Then combine the eggs and the milk in a bowl, whisking them lightly. If the mixture isn’t very smooth, it’s probably because the eggs weren’t at room temperature or weren’t very fresh – try to use really fresh eggs for this.

Meanwhile, melt the butter in a pan or in the microwave (be sure to keep an eye on it if you do it in the microwave or it might explode all over the inside – very messy), and put aside. Then sift the plain flour, baking powder and ground cinnamon into a large mixing bowl, adding the sugar and coconut on top. Making a well in the centre, gradually stir in the eggs and milk mixture until the ingredients are combined. At this point you add the melted butter and stir until the mixture is just smooth. Don’t stir it too much!

Grease and line an 8 or 9 inch loaf tin (approximately 21 x 10cm standard size), then pour the mixture into it and  bake for around an hour or until a skewer comes out clean when put through the centre. When it’s done, leave the loaf to cool completely before you remove it from the loaf tin.

You can then slice it up and serve it toasted and buttered, or just as it is! Tastes lovely with some Earl Grey tea.

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