A super simple lunch box favourite and you will not believe how delicious this coconut bread is! This recipe was given to me my dear friend Julie and it is such a winner, I have been making it for years.
Only using your pantry staples and a bowl and spoon, this recipe will become one that your children consistently ask for. It can be eaten straight from the oven, toasted with a slather of butter or popped in a lunch box.
INGREDIENTS
Serves 12
150 grams [1 cup] self raising flour
80 grams [1 cup] desiccated coconut
165 grams [⅔ cup] caster sugar
Pinch of salt
250 ml [1 cup] milk
1 teaspoon vanilla extract or paste
METHOD
Preheat your oven to 180C [350F]. Butter and flour a metal loaf tin - 11cm x 22cm and line the base with baking paper.
In a bowl, mix together the flour, sugar, coconut and salt. Add the milk and vanilla and stir until incorporated.
Pour the mixture into your loaf tin, smoothing the top with an offset spatula or knife.
Bake on the middle shelf of your oven for 30 - 35 minutes or until a skewer inserted into the middle comes out clean.
Leave the bread in the tin on a wire cooling rack for at least 20 minutes before turning it out. How simple was that?
STORAGE
Store in an airtight container in the refrigerator for up to five days.
TIPS + TRICKS
If you want to the recipe to be dairy free, just replace the milk with coconut milk. It also enhances the flavour!