Coconut Bread

I have to admit a tiny, devious secret; I have an ulterior motive to this recipe.  It is a mere stepping stone towards a dish I really have a craving for.  Let me explain. I enjoy scuba diving and on my most recent trip diving in the Bahamas, we stopped at a local restaurant for breakfast before boarding our boat.  I really enjoy breakfast foods so choosing just one item off the menu is often difficult.  I usually try to convince my husband to get something different so that we can share.

This time around, I selected the coconut french toast.  It seems rather simple, I'm sure, but it's something that I would never take the time to make for myself.  Week days are too busy to indulge in fancy breakfast foods, only leaving the weekend to partake in the more decadent dishes. Getting back to my story, it was absolutely delicious. You could taste the butter that it was cooked in and the sprinkle of confectioners sugar on the top made the maple syrup almost unnecessary.

Since that day, I have tried only once to recreate the dish.  My version was good, but it seemed like a lot of effort for only a second-place finish.  I'm hoping that this recipe for coconut bread will help me get one step closer to the flavor that I can only seem to find in the Caribbean.  The bread itself turned out great both moist and flavorful.  Slice it and serve it warm with a small pad of butter or sprinkle some powdered sugar on it.  It makes a great breakfast treat or a light post-dinner dessert.  I'll be sure to let you know if the coconut french toast turns out, however, this recipe was good enough to hold up on its own.

 

Coconut Bread
Adapted from Bill's Sydney Food
Makes 8-10 thick slices


2 large eggs
1 1/4 cup milk (not skim)
1 tsp vanilla extract or vanilla paste
2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 cup caster (superfine) sugar
3/4 cup shredded coconut
2 Tbsp butter, melted

To Serve:
butter
confectioners (powdered) sugar



Preheat the oven to 350 °F. Lightly whisk eggs, milk and vanilla together.

Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine. Make a well in the center and gradually stir in the egg mixture until just combined.  Add melted butter and stir until the mixture is just smooth, being careful not to over mix.

Pour into a greased and floured 8.5 x 4 inch (loaf) pan and bake in the preheated oven for 1 hour or until bread is cooked when tested with a skewer or toothpick.

Leave to cool in the pan for 5 minutes, then remove to cool further on a wire rack. Serve with a pad of butter and/or dusted with powdered sugar.