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Have any two words ever sounded sexier? I know, right? Okay, maybe it’s just me.
Anyway, a few months ago I had brunch at bills in Sydney. The food is really typical Australian food. Coconut bread, I was told, is one of the favourites on the menu. I would’ve ordered it, regardless of its popularity.
I love coconut.
So after greedily wolfing down the coconut bread at bills, I was determined to find the recipe – not difficult seeing as Bill Granger’s books are everywhere in Australia. And, he’s on tv here all the time.
Thankfully, The Wednesday Chef posted the recipe for coconut bread and I knew I was set. Since this is essentially a quick bread, it came together in just a few minutes.
My god, the aromas wafting out of the oven were intense man. I have to say, the finished product was beyond incredible. You would think cinnamon would be unconventional with coconut, but au contraire, it brought such a lovely, gentle warmth. This absolutely cannot do without the cinnamon. The coconut shreds were chewy and helped maintain the delicious moistness. I wouldn’t change any part of the recipe – it’s perfect as is.
I struggled to take these pictures because my family was clamouring to finish the whole loaf. However, if this is (un)fortunately not all devoured by the time it leaves your oven, it’s even better enjoyed the next day, thickly sliced, lightly toasted and spread with lashings of butter.
Betcha by golly wow, this coconut bread is the one that I’ve been waiting for forever…
Recipe can be found at http://limecake.net/2010/04/13/coconut-bread/
