Bill Grainger's Aussie Coconut Bread with Lemon

chris elizondo


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!


★★★★★ 2 votes

10 Min
1 Hr


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

How to Make Bill Grainger's Aussie Coconut Bread with Lemon


  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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About Bill Grainger's Aussie Coconut Bread with Lemon

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