Coconut Bread

Ingredients

• 2eggs
• 300 mlmilk
• 1 teaspoonvanilla essence
• 310 g (2 1/2 cups)plain flour
• 2 teaspoonsbaking powder
• 2 teaspoonscinnamon
• 200 g (1 cup)caster sugar
• 150 gshredded coconut
• 75 g, meltedunsalted butter

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Grease and flour a loaf tin.

2. 2

   Mix dry ingredients

   Sift the flour and baking powder into a bowl. Add the cinnamon, sugar and coconut, stir to combine, then make a well in the centre.

3. 3

   Whisk wet ingredients

   Whisk the eggs, milk and vanilla together. Pour them into the flour mixture and mix until just combined.

4. 4

   Stir in butter

   Add the melted butter and stir until smooth, taking care not to overmix.

5. 5

   Bake the loaf

   Pour the mixture into the prepared tin and bake for 1 hour, or until a cake tester comes out clean.

6. 6

   Cool the bread

   Leave the loaf in the tin for 5 minutes, then turn it out onto a wire rack to cool.

What is coconut bread?

Coconut bread is a sweet loaf that sits between a quick bread and a simple cake. This version, from Bill Granger’s Bill’s Food, pairs shredded coconut with cinnamon and vanilla for a fragrant, tender bake.

The method uses the familiar quick-bread approach of combining dry and wet ingredients, then adding melted butter. That keeps the preparation straightforward and gives the loaf its rich, soft crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 7g protein, 67g carbs, 17g fat.

The flour and sugar provide most of the carbohydrates, while the butter and coconut contribute much of the fat. Eggs and milk provide some protein, with smaller amounts from the flour and coconut; serve a slice with yoghurt or fruit for a more balanced plate.

Why the ingredients work

Coconut: Shredded coconut adds texture and a distinct flavour throughout the loaf. Stir it through the dry ingredients so it is distributed before the wet mixture goes in.

Cinnamon and vanilla: Cinnamon brings warmth, while vanilla rounds out the sweetness. Both flavours complement the coconut without needing extra toppings.

Mixing the batter

The well: Making a well in the flour mixture gives the whisked eggs, milk and vanilla a place to pool as you begin mixing. Stir only until the dry ingredients are just incorporated.

The butter: Add the melted butter after the first mixing, then stop as soon as the batter looks smooth. Too much stirring can make the finished loaf less tender.

How to tell it is done

Bake the loaf for 1 hour at 180°C, checking it with a cake tester as directed. It is ready when the tester comes out clean; if wet batter clings to it, continue baking and check again.

Let it rest in the tin for 5 minutes before turning it out. Cooling on a wire rack allows air to circulate around the loaf.

Serving and keeping

Serve slices plain, or with a little butter alongside tea or coffee. The sweet, coconut-rich loaf also works as a simple dessert.

Let it cool before storing so trapped steam does not soften the crust. Keep the loaf covered at room temperature and warm individual slices gently if you prefer them warm.

Recipe notes & tips

• Grease and flour the loaf tin evenly so the bread releases more easily.
• Measure the flour carefully and avoid packing it into the measuring cup.
• Whisk the eggs, milk and vanilla until evenly combined before adding them.
• Stop mixing once the batter is smooth to avoid overworking it.
• Use a cake tester in the centre of the loaf to check for doneness.
• Cool the loaf on a wire rack before slicing for neater pieces.

Variations

• Add citrus zest: Stir finely grated lemon or orange zest into the dry ingredients.
• Use a different spice: Replace some or all of the cinnamon with mixed spice.
• Add dried fruit: Fold a handful of raisins into the dry mixture.
• Toast the coconut: Lightly toast some of the shredded coconut before adding it for a deeper flavour.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.

Common mistakes to avoid

• Overmixing the batter: Stir only until smooth so the loaf stays tender.
• Skipping the tin preparation: Grease and flour the loaf tin to help the bread release.
• Taking it out too early: Bake for the full hour unless a cake tester confirms it is done sooner.
• Removing it straight away: Leave the loaf in the tin for 5 minutes before turning it out.
• Slicing while hot: Let it cool on a wire rack first for cleaner slices.

How to store

Once completely cool, keep the loaf covered at room temperature for up to 3 days. Reheat slices gently in a low oven or microwave; freezing sliced portions is also a convenient option.

Frequently asked questions