Coconut Loaf

This is a tasty coconut quick bread made in a loaf tin. When cold it is sliced and served with butter. You will get many slices, depending on how thick or thin you want them.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

In a medium bowl, stir together the coconut, sugar, and self-rising flour. Stir in the milk, just until everything is moistened. Spoon into a greased 8x4 inch loaf pan.

Step: 3

Bake for 45 minutes in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean.

Per Serving: 201 calories; protein 3.1g; carbohydrates 33.2g; fat 6.8g; cholesterol 2.9mg; sodium 177.4mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.