Coconut Bread (Source: Better Homes & Gardens AUS April 2013)
Prep time: 5 mins
Cooking Time: 55 mins
Serves 10 – 12
Cooking oil spray, for greasing
400 ml can coconut milk
75 ml vegetable Oil
2 ½ cups shredded coconut
1 cup caster sugar
Softened butter, to serve (optional)
- Preheat oven to 180°C. Grease a 24.5 x 12cm loaf tin with cooking oil spray. Line base and sides with baking paper. Put coconut milk, eggs and oil in a large bowl and whisk until smooth. Mix flour, coconut and sugar in a separate large bowl.
- Pour milk mixture into flour mixture and beat with a wooden spoon to combine. Spoon into prepared tin. Bake for 50-55 minutes or until cooked when tested with a skewer. Set aside for 10 minutes to cool slightly, then turn out onto wire rack to cool completely. Slice and serve with butter if using. (I'd suggest berries or slices of bananas, it will compliment beautifully against the delectable coconut flavour).