Cinnamon Loaf

I didn’t get to bake the Tuesdays with Dorie recipe this week, unfortunate given it was one of my favourite things – Chocolate Truffle Tartlets.  I’ve been feeling a little under the weather so baking has been off the agenda over the weekend, which was when I planned to bake the scrummy looking recipe.  If you want to still follow the bakers, this weeks recipe was hosted by A Whisk and a Spoon, Spike, Good Eats and Cook Book Habit.  I’m looking forward to seeing what they all came out with, seeing as I’m absolutely planning to try this recipe at some point soon.

However, last week while patiently waiting for settlement day on our new house, I decided to pass the time one evening and get baking.  I seem to be on a bit of a cinnamon roll (excuse the pun).  After the success of the cinnamon swirl loaves for the first Tuesdays with Dorie post, I got to unpacking all the baking stuff from the holidays and found the cinnamon, which got me hunting through my book for the next best thing to cinnamon bread – coconut and cinnamon loaf. As my husband keeps pointing out to me, just because it’s baked in a loaf tin, doesn’t mean it’s healthy, and he’s right, this is much more of a cake/loaf than a healthy bread, but that didn’t stop us eating pretty much the whole loaf in just a couple of days!!!!

I first tried this loaf at Bill Grangers Sydney cafe, Bills, when my now-husband and I visited Sydney for our first overseas trip together.  We were visiting a friend who was living in Sydney temporarily for work, and I made three hungry boys queue up outside Bills on a Saturday morning to get a table for brunch.  And was it ever worth it!!  That breakfast is ingrained on my mind, and after nabbing myself a copy of Bill’s Sydney Food book, the scrambled eggs, corn fritters and coconut loaf earned themselves a place in my handwritten cookbook (reserved only for tried and true, must cook recipes!).

The loaf is slightly on the sweet side, and if you managed to not eat it all in the first go, it slices and toasts really well – opinions differ in my household as to whether it’s best with just plain butter (me the purist), or with lime marmalade (my husband’s choice).

The next two recipes for TWD have just been announced and they look even more fun than the first two.  Um hello – rugelach (pastries made of cream-cheese dough, spread with jam and nuts, cut into wedges and rolled up to resemble mini croissants).  And Irish Soda bread – so appropriate for St Pats Day.  Looking forward to getting properly back in the kitchen soon.

Coconut Loaf (recipe by Bill Granger)

2 eggs
300ml milk
1 teaspoon vanilla essence
2½ cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup caster sugar
150 g shredded Coconut (I use threaded coconut but you could use unsweetened dessicated, or flaked)
75g unsalted butter, melted

Preheat your oven to 180°C and lightly butter a loaf tin.

Whisk the eggs, milk and vanilla essence together in a jug.

In a separate bowl, sift flour, baking powder and cinnamon, and combine with sugar and coconut.  Stir in the milk/egg mixture until combined, then add melted butter and stir until that’s combined too.

Pour into loaf tin and bake for about 1 hour.  I usually test at about 45-50 minutes with a skewer to check if it’s done – if the skewer comes out clean it’s ready!

Resist the urge to cut into this when it’s still warm, as it doesn’t cut as well to make nice clean slices.

You can serve dusted with icing sugar, also I’ve read that lime butter goes well which might be a nice compromise in our household to try next time!!

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