Coconut bread

Cinnamon and vanilla flavour Bill Granger's coconut bread for a great teatime treat
By Bill Granger
Coconut bread
  • Rating:
  • Serves: Makes 8-10 thick slices
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 eggs
  • 300 ml milk
  • 1 tsp vanilla essence
  • 310 g plain flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 220 g caster sugar
  • 150 g shredded coconut
  • 75 g unsalted butter, melted


1. Preheat oven to 180C/gas 4.

2. Lightly whisk the eggs, milk and vanilla together.

3. Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar and coconut, 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.

4. Pour the mixture into a greased and floured 21x10cm loaf tin and bake in the oven for one hour, or until a skewer poked into the middle of the loaf comes out clean.

5. Leave in the tin to cool for 5 minutes then remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.

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