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Bill Granger's Coconut Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Brance yourselves: this is an absolutely fabulous recipe for a morning or tea time treat !

Brance yourselves: this is an absolutely fabulous recipe for a morning or tea time treat !

Ingredients

Serves: Makes 8-10 thick slices.

Metric Cups
  • 2 eggs
  • 300 millilitres milk
  • 1 teaspoon vanilla essence
  • 625 millilitres plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 250 millilitres caster sugar
  • 150 grams shredded coconut
  • 75 grams unsalted butter (melted)
  • 1 icing sugar
  • 1 pineapple
  • 2 eggs
  • 10½ fluid ounces milk
  • 1 teaspoon vanilla essence
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 cup superfine sugar
  • 5 ounces shredded coconut
  • 3 ounces unsalted butter (melted)
  • 1 confectioners' sugar
  • 1 pineapple

Method

Bill Granger's Coconut Bread is a community recipe submitted by Lilo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180°C (350°F).
  • Lightly whisk eggs, milk and vanilla together. S
  • ift flour, baking powder and cinnamon into a bowl, add the sugar and the coconut. stir to combine.
  • Make a well in the center and gradually stir in the egg mixture until just combined.
  • Add the melted butter and stir until the mixture is smooth, being careful not to over-mix. Pour into a greased and floured 21 x10cm (8 1/2 x 4 in) loaf tin and bake in the preheated oven for 1 hour, 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. I love it with fresh pineapple slices. Enjoy !
  • Preheat oven to 180°C (350°F).
  • Lightly whisk eggs, milk and vanilla together. S
  • ift flour, baking powder and cinnamon into a bowl, add the sugar and the coconut. stir to combine.
  • Make a well in the center and gradually stir in the egg mixture until just combined.
  • Add the melted butter and stir until the mixture is smooth, being careful not to over-mix. Pour into a greased and floured 21 x10cm (8 1/2 x 4 in) loaf tin and bake in the preheated oven for 1 hour, 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 confectioners' sugar. I love it with fresh pineapple slices. Enjoy !
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