Hey folks! It’s official, I think fall may have fallen and winter is on its way. The trees outside our window are now leafless (not sure if that’s a word), Starbucks has it’s red cups and Rod Stewart has started plugging his Christmas album on just about every British talk show. Sam and I even spent a good amount of time staring at Christmas lights at a hardware store this weekend before deciding we didn’t really understand the difference between multi-function micro lights and multi-function led lights so could probably put off that purchase for another couple of weeks at least.
As the days tick by however, there is something altogether more exciting on the horizon, something which has been a looooooong time in coming. Namely that Sam and I stop pretending and actually get on with organising our wedding. I won’t admit quite how long we have actually been engaged, lets just say it’s been long enough to devote a whole shelf on our bookcase to editions of Martha Stewart Weddings. I’m sure in time we’ll have lots of good wedding related crafts to share with everyone in due course, but for the moment, everything is a little hush hush, as our families have a habit of stopping by and taking a peek at this here blog, and I guess they should really see our save the dates before you guys do! But secret wedding preparations can certainly be hungry work, and so we are curled up under a blanket with a cup of coffee and a copy of the latest Martha Stewart Weddings we have our hands on, what could be better than a slice of freshly baked coconut bread?
Well quite! So I guess I should share the recipe…
Coconut Bread – Printer friendly version of recipe here!
Ingredients (fills one 10 x 4 loaf tin):
2 1/2 cups plain flour
2 tsp baking powder
1 1/2 cups caster sugar
2 tsp cinnamon
2 cups desiccated coconut
1 1/4 cups milk
1 tsp vanilla extract
1/2 teaspoon coconut extract (optional – as hard to find this side of the pond)
1/3 cup melted butter
1) Dry mix – Into the bowl of your stand mixer add the flour, baking powder, caster sugar, cinnamon and finally desiccated coconut and stir on a low speed to ensure everything is evenly mixed.
2) Wet mix – Next, make a small well in the middle of the dry mix and add the eggs, milk, vanilla and coconut extracts (if you are using them both). Stir on a slow speed until all the flour is moistened, but careful not to over-mix. The less you mix the softer the bread will come out!
3) Butter it up – Finally pour in the melted butter and stir until just combined. Ta-dah the batter is ready. Wasn’t that nice and easy?
4) A little bit of prep – Preheat your oven to 180˚C (350 F) and whilst you wait for the oven to heat up grease and flour your loaf tin. This will ensure it comes out in one piece later. Once your tin is ready add in the batter, which should reach about 3/4 of the way up the side of your tin.
5) Bake – Place the bread in the oven for around an hour, although I’d check it with a skewer after about 50 minutes. As soon as a skewer poked into the middle comes out clean you are all done baking.
6) Cool – Leave the bread to cool in the tin for about 5 minutes. If you try and get it out of the tin straight away it is liable to fall apart. Then carefully slide a pallet knife around the edge of the loaf to free it and turn it out onto a cooling rack.
7) Enjoy! – If you can’t wait coconut bread is super tasty hot out of the oven, although will be easier to slice when cool. My personal favourite way to enjoy it is toasted with a little butter and a cup of good coffee (and a copy of Martha Stewart Weddings to browse).
Happy baking 😀