Coconut bread

Mix only until the flour disappears; overmixing makes the loaf firm. Check it with a skewer near the end of baking and take it out when the skewer has a few moist crumbs, rather than waiting for it to come out completely dry.

Yes. Slice it once cool and toast on a medium setting until the edges are golden; watch it closely, as the sugar and coconut can brown quickly. It is also good lightly buttered while warm.

Once completely cool, wrap it or keep it in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices and freeze them; thaw at room temperature or toast from frozen.

Serve it with butter, fruit jam or a spoonful of yoghurt, or alongside tea or coffee. Toasted slices also pair well with fresh mango or banana.

No. Coconut bread is usually a loaf-style bake, while coconut cake is often sweeter and richer, with a softer crumb or icing. Per 100 g, coconut cake has 371 kcal and 7.5 g protein; coconut bread has 426 kcal and 3.2 g protein.

Coconut bread contains 41 g of sugar per 100 g. A slice’s amount depends on its size, so weigh a slice if you need to work it out.

Yes. Cool it fully, slice it, then freeze the slices in a sealed bag or container so you can take out only what you need. Thaw a slice at room temperature or toast it straight from frozen.