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| Bill Granger's Coconut Bread |
Ingredients
2 large eggs
1 1/4 cups milk
Seeds scraped from half a vanilla bean
2 1/2 cups flour, more for dusting pan
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup superfine sugar
5 ounces flaked coconut (around 1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled slightly
Soft butter for greasing the pan
Cooking Instructions
Preheat an oven to 350°F (175°C).
In a small bowl, whisk together the eggs, milk and vanilla seeds. Set aside.
In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut. Make a well in the centre of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Fold in the melted butter, being careful not to overmix.
Grease and flour a 8-by-4-inch loaf pan. Pour in the batter and bake in the preheated oven until the loaf is golden and a cake tester inserted into the middle comes out clean, around 1 hour. Remove from the oven and allow to cool in its tin for 5 minutes, then turn it out onto a wire rack. Position it again side up to cool a bit more.
Slice thickly and toast, or serve as is. A smear of butter or a dusting of confectioner's sugar is optional, but either would be a really good idea. Grapefruit marmalade would be exceptional.
Makes 1 loaf.
Notes:
• I had the urge to make this one day, and found that I only had a few ounces of each sweetened, flaked coconut and unsweetened, finely shredded coconut. I tossed them together equal parts of the two to get my full amount and haven't looked back since. It's not a necessary change, but worthy of note.
• If you do not have fresh vanilla beans on hand, 1 teaspoon of vanilla extract can be substituted.
• The crust on this bread is something special; it has the crunch and lacy feel of the golden edge of a macaroon. To encourage a higher crust-to-middle ratio, I bake mine in a long and narrow loaf pan, it is 10-by-3 1/2-inches - in that case, I use a sling of parchment paper to make it easier to remove. This batter also makes pleasantly-dense cakelets when baked in a muffin tin.
by Hogan Courrier |
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