Coconut bread
Move over banana bread! Think palm trees swaying in a warm breeze and turn things tropical with this coconut creation.
Andre Martin
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Ingredients
Cooking oil spray, for greasing
400ml can coconut milk
2 eggs
75ml vegetable oil
2½ cups self-raising flour
2 cups shredded coconut
1 cup caster sugar
Softened butter, to serve (optional)
Method
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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.
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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 a wire rack to cool completely. Slice and serve with butter, if using.
