Coconut Bread Recipe - perfect with coffee on a Summer's day breakfast

I adore this coconut bread and make it about once a year to remind me of our tropical life in the Caribbean. It is sweet like cake and nutty like coconut, and particularly good toasted with butter and lime marmalade, coffee on the side.

The recipe is from Bill Granger. It is one of my all time favourite cookbooks “Bills’ Sydney Food”. He writes that it is Jamaican bread, intended to be served with salt fish relish, something I have never tried as it would be hard to come by here.

Coconut Bread Recipe (from Bill Granger Bill’s Sydney Food)

2 eggs

300mls milk

1 tsp vanilla essence

2 1/2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 cup caster sugar

150g shredded coconut

75g unsalted butter, melted butter

Mix the dry ingredients together. Make a well in the centre and add the wet ingredients. Stir together until mixed and pour into a loaf tin 9* x 5*. Bake in a preheated oven 180 degrees C for one hour or until a skewer comes out clean. Leave to cool in the tin for 5 minutes and then on a wire rack.

Keeps well sliced and then frozen for toasting.