Homemade Coconut Bread

I am a big coconut fan. It took me a while to get around
to creating a recipe for it and baking this bread.
Once I had had it, there was no going back.
The bread is absolutely delicious and the cinnamon
is a surprisingly good complement to the coconut.
The coconut keeps the bread moist without getting too heavy.
It adds a natural sweetness, and even people who think
they don’t like coconut usually enjoy this bread.

Ingredients:
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
225 g (1 cup + 1 tbsp) caster sugar
150 g (2 cups) shredded coconut (Sweetened or unsweetened)
2 large eggs
1 1/4 cups milk (lowfat is fine)
1 tsp vanilla extract
1/3 cup butter, melted

Directions:
Preheat oven to 350 degrees F.
Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour,
baking powder, salt and cinnamon.
Stir in sugar and coconut.
In a medium bowl or a large measuring cup,
whisk together eggs, milk and vanilla.
Make a well in the center of the
dry ingredients and pour in egg mixture.
Stir until just combined and
only a few streaks of flour remain.
Add in melted butter and stir until just smooth,
being careful not to overmix.
Pour into prepared loaf pan and bake for 60-65 minutes,
or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.
Makes 1 loaf; or 8 large slices. Serve toasted, with butter.