I love this Bill Granger recipe. I first saw it on his Sydney Food series on one of the food channels. It’s perfect on a lazy weekend morning, 10 minutes to put it together then an hour in the oven, giving you time to head back to bed with the paper and a cuppa, or, more likely, shout at the children to tidy their bedrooms!
It’s fab, warm on day 1 but even better the following day, when toasted lightly, buttered and dredged with icing sugar, and if you really want you can pop it under the grill – mmmmmmmmmmmmmmmm
1 tsp vanilla extract
375g (2 1/2 cups) plain flour
2 tsp baking powder
2 tsp ground cinnamon
220g (1 cup) caster sugar
150g shredded coconut – see note*
75g unsalted butter, melted
Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan. (If using a well seasoned stoneware loaf pan then there’s no need to grease)
Lightly whisk the eggs, milk and vanilla in a jug. Sift the flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined. Make a well in the centre of the dry ingredients and gradually stir in the egg mixture until just combined.
Add melted butter and stir until mixture is just smooth (do not over-mix). Pour into the prepared pan and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool, then turn out onto a wire rack to cool completely. Serve in thick slices.
*note – If you can’t get hold of shredded coconut, put 150g dessicated coconut in a bowl with 4 tbsp icing sugar and 4 tbsp hot water. Leave to stand for 10 minutes before adding to the recipe.