NZ Woman's Weekly

Coconut bread

Coconut bread
  • Courses

    Dessert

Ready in 55 minutes, makes 1 loaf.

This recipe is super easy. Once cooked, place a generous slice of warm loaf in your dessert bowl and top with berries or poached fruit with a little whipped cream on the side. Or, slice and smear with softened butter.

There is no egg, butter or oil in this loaf – the coconut milk does all the work!

  • 1 cup self-raising flour
  • 1 cup coconut (we used long thread)
  • 1 cup sugar
  • 1 cup coconut milk

1. Preheat the oven to 180°C fan bake.

2. Mix briefly until dry ingredients are moistened.

3. Put in a greased 22cm loaf tin lined with a strip of baking paper for easy removal.

4. Cook for approximately 45 minutes or until a skewer inserted comes out clean.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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2 Responses to “Coconut bread”

  1. lauren Mar 10 2013, 9:52pm

    What a super, easy recipe. Loved it. I added a sprinkling of icing sugar once cooled and served it with vanilla ice cream. The kids will love it in their lunch boxes. Yum!

  2. laura_actually Mar 7 2013, 10:12pm

    I’ll definitely be making this very soon.

Oct-27-2014-issue

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