Healthy Coconut Bread recipe
One of our local Saturday morning cafes, Castello Coffee, sells this gluten free cocnut bread which I often have. I thought I’d recreate it at home. A lot of the recipes use coconut flour, which I’m not sure where to get from, plus I’m not actually gluten intolerant, so seems a bit unecessary! This recipe I found uses normal flour as well as coconut flakes, and the taste is very similar. Delicious toasted with some butter!
Recipe adapted from here.
Ingredients
2 eggs
300ml milk
1 teaspoon vanilla extract
375g (2 1/2 cups) plain flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
170g (1 cup) caster sugar
150g dessicated coconut<
75g unsalted butter, melted
Instructions
Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan
Lightly whisk the eggs, milk and vanilla in a bowl
Sift 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. You might need to cover it in foil to stop the top burning after 45-50mins (I did, but might just be my oven)
Set aside in the pan to cool
Serve in thick slices. As I said, toasted with butter is the best!
