serves
6
prep
10 minutes
cook
1:15 hour
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
1:15
hour
difficulty
Easy
level
Ingredients
- 2½ cups (225 g) plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 200 g (1 cup) caster sugar
- 50 g (¾ cup) shredded coconut
- 60 g (¾ cup) coconut flakes
- 2 eggs
- 300 ml milk
- 3 tsp freshly grated orange rind
- 125 g unsalted butter, melted and cooled
- 350 g fresh soft
- honey or honeycomb, for serving
Instructions
Preheat oven to 175ºC. Grease and line a 22 cm x 14 cm loaf tin with baking paper.
Sift flour, baking powder and cinnamon into a large mixing bowl. Add salt, sugar and shredded and flaked coconut and mix well with a wooden spoon.
In a separate bowl, combine eggs, milk and orange rind with a fork. Add to flour mixture, mixing to combine.
Fold melted butter through until just combined.
Spoon into prepared tin and bake for 1 hour 15 minutes or until a skewer inserted into the centre of the loaf comes out clean. Remove from oven and allow to stand for 10 minutes before removing from tin. Allow to cool on a wire rack at room temperature.
Thickly slice coconut bread, then toast 2 slices per serve. Top with ricotta cheese and honey (see Note). Coconut bread can be stored in an airtight container for up to 4 days.
Note
This recipe is from , our better-than-cafe weekend breakfast racket. Bunker in with us.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
