Bill Grainger's Aussie Coconut Bread with Lemon

chris elizondo

By
@Chelipepper

This awesome bread while not quite cakey -it can be toasted just like a regular sliced bread- is still also not quite as bready as a standard yeast bread. I like the versatility of being able to toast it for sandwiches or eat it untoasted as a snack. The original(non lemon) version is served at Bill Grainger's restaurant in Sydney, Australia. This version is tweaked with the added lemon and comes to us from Baking Bites. Enjoy!


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Prep:

10 Min

Cook:

1 Hr

Ingredients

2 1/2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
salt
2 large
eggs
3/4 c
lowfat milk
1/2 c
lemon juice
1 Tbsp
lemon zest
1 tsp
vanilla extract
1 c
sugar
2 c
shredded coconut
1/3 c
butter, melted

Directions Step-By-Step

1
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
2
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
3
In a medium bowl, whisk together eggs, milk, lemon juice, lemon zest and vanilla.
4
Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined.Add in melted butter and stir until just smooth, being careful not to overmix
5
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

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