Since ours is gone I’m not able to provide an arty phone of a slice with a cup of tea so here’s the fresh out of the oven pic again…
because a recipe always needs a photo to compare to. I was maybe a little too keen in getting them out of the moulds and a little got left behind…
300ml (10 fl oz) milk (I use semi-skimmed)
1 teaspoon vanilla essence
2½ cups plain (all purpose) flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup caster (superfine) sugar (except when the cupboard only has granulated)
150g (5 oz) shredded (desiccated) coconut
75g (2½ oz) unsalted butter, melted (unless you only have salted in)
Preheat oven to 180 degrees C (350 degrees F or Gas Mark 4). Lightly whisk eggs, milk and vanilla together.
Sift* flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine. Make a well in the centre and gradually stir in the eg mixture until just combined. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
Pour into a greased and floured 21 x 10 cm (8 ½ x 4 in) loaf tin and bake in the preheated oven for one hour, or until bread is cooked when tested with a skewer.
Leave in the tin to cool for five minutes and remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar**. Makes 8-10 thick slices.
* Okay I admit I read this as bung in a bowl leaving any sifting equipment comfortably in the cupboard – and I wonder why my baking is hit and miss
** We tend (well, except the very first time I made it) to eat it un-toasted, un-buttered and un-dusted with icing sugar
No liability can be accepted for any adverse results – although we have eaten ours and I spoke to the hospital day unit today and at least two of the staff were in so it should be okay. Oh and Bud got a piece too as I dropped one on the kitchen floor and I shouted him to clean it up.