I had a similar coconut bread at brunch a couple weeks ago, and was looking around online for a recipe. I found this one, I belive it's from bill granger's cookbook. (apparently he likes to spell his name with a lowercase 'b')
Anyhow, at the restaurant,where we went for brunch, they served the bread, lightly toasted with australian honey and butter.
this smells great when baked.
My notes: i used sweetened coconut, which I think makes it moister, and i also started checking whether it was done starting at 50 minutes.
Coconut Bread
Yields 8 to 10 servings
2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups flour, more for dusting pan
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup superfine sugar
5 ounces flaked coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted
Vegetable oil or nonstick cooking spray
Butter, optional
Confectioners' sugar, optional.
1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
2. In a medium bowl, sift together 2 1/2 cups flour, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not overmix.
3. Oil and flour an 8 1/2-by-4-inch loaf pan. Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
4. To serve, cut into 8 to 10 thick slices. If desired, toast lightly, spread with butter, and dust lightly with confectioners' sugar.
http://wednesdaychef.typepad.com/the_wednesday_chef/2006/09/bill_grangers_c.html
Anyhow, at the restaurant,where we went for brunch, they served the bread, lightly toasted with australian honey and butter.
this smells great when baked.
My notes: i used sweetened coconut, which I think makes it moister, and i also started checking whether it was done starting at 50 minutes.
Coconut Bread
Yields 8 to 10 servings
2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups flour, more for dusting pan
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup superfine sugar
5 ounces flaked coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted
Vegetable oil or nonstick cooking spray
Butter, optional
Confectioners' sugar, optional.
1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
2. In a medium bowl, sift together 2 1/2 cups flour, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not overmix.
3. Oil and flour an 8 1/2-by-4-inch loaf pan. Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
4. To serve, cut into 8 to 10 thick slices. If desired, toast lightly, spread with butter, and dust lightly with confectioners' sugar.
http://wednesdaychef.typepad.com/the_wednesday_chef/2006/09/bill_grangers_c.html