August 22, 2011: Coconut bread (breakfast serial part xiv)

When I had my breakfast whinge on twitter way back in January, Anh rapidly replied with Bill's coconut bread as a suggestion. I found a recipe for it quickly enough on Lifestyle Food but only made proper use of it last week. Like banana bread this is really more cake than bread, leavened with baking powder and containing a substantial amount of sugar. It is undeniably coconutty and delicious!

I have good reason to believe that a vegan adaptation of the original recipe would work well. I subbed out the eggs and dairy milk mostly for convenience, and I reckon you could easily do the same with the butter. 

Coconut bread
(based on this recipe from Lifestyle Food)

2 egg-equivalents (I used Orgran's No Egg + water, as directed)
300mL milk (I used almond milk)
1 teaspoon vanilla essence
2 1/2 cups plain flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 cup castor sugar
150g shredded coconut
75 g butter, melted (margarine should be fine)

Preheat an oven to 180°C. Line a loaf tin with baking paper.

Lightly whisk the eggs (or replacer) in a small bowl, then add the milk and vanilla and whisk further to combine.

In a larger bowl, sift together the flour, baking powder and cinnamon. Stir through the sugar and coconut. Pour in the milk mixture and stir until everything is just combined. Fold in the melted butter, again trying to avoid over-mixing. Pour the batter into the loaf tin and bake until the bread is golden on top and passes the skewer test, about 1 hour.