From bills SYDNEY FOOD (page 30)

I am having a Caribbean Party next week end so i thought i would get into the mood by doing this coconut bread from my beloved Bill Granger.
And i was right, the cooking bread was cooking filled the house with a Caribbean perfume. With each person entering the house i would hear “Hum, it smells so good Fanny, what are you making ?”. Actually the bread tasted as good as it smelled. It was a delight, just the perfect coconut bread.
This bread is in factmeant to be eaten for breakfast, but i think it would be just as good for tea.

COCONUT BREAD
Marked “never to be replaced” on the menus at bills, this Jamaican bread is intented to be served with salt-fish relish. Lime marmelade goes well with it, too. Keep slices in the freezer for workdays when you’d rather be in the Caribbean.
makes 8-10 thick slices

2 eggs
300ml milk
1 tsp vanilla essence
2 1/2 cups (320g) plain flour
2 tsp baking powder
2 tsp cinnamon
1 cup (180g) caster sugar
150g shredded coconut
75g unsalted butter, melted

Preheat the oven to 180°C. Lightly whisl eggs, milk and vanilla together.
Sift flour, baking powder and cinnamon into a bowl, add sugar and oconut, and stir to combine. Make a well in the centre 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 (fanny : as i didn’t read the entire recipe before starting, i directly sifted the flour into the egg mixture then added the baking powder, cinnamon, sugar and coconut; gave it a good stir then added the melted butter).
Pour into greased and flour 21 x 10 cm loaf tin (fanny : i used a 25 x 8 cm) and bake in the preheated oven for 1 hour (fanny : 45 minutes were enough) or until bread is cooked when tested with a skewer.
Leave in the tin to cool for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.

Posted by fanny who loves to forget labeling posts