Sunday, March 9, 2008

Australian Coconut-Lemon Bread

Excellent morning treat. You will try the recipe over and over again.

2 eggs, 300ml (1 1/4 cups) milk, 1 tsp vanilla, 350g (2 1/2 cups) flour, 2 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 225 g (1 cup and a bit) caster sugar, 150 g (2 cups) shredded coconut, 75 g (1/3 cup) butter, melted, zest and juice from 1 lemon

Preheat oven to 180C /350F.Whisk together eggs, milk and vanilla.Sift together flour, baking powder, salt, cinnamon. Stir in sugar andcoconut. Make a well in the center and pour in egg mixture. Stir untiljust combined. Carefully add zest and lemon juice.Add butter and stir until just smooth, being careful not to overmix.Pour into a greased and floured loaf pan and bake for 1 hour, or untiltester comes out clean.Cool in tin for 10 minutes, then transfer to a wire rack.

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