I walked into the house, and two thoughts competed for my attention. “Mmm, it smells like donuts.” vs. “Why does it smell like donuts?” It turns out that fresh-baked coconut bread left to sit on the counter to cool as one does afternoon errands will permeate the air in a teeny tiny kitchen with the scent of donuts. It’s divine. Assuming you like donuts, of course. (If you do not like donuts, I fear you’ve come to wrong place.)
My most recent Secret Recipe Club blog was the lovely Chit Chat Chomp written by Leigh in Melbourne, Australia. When I started this blog, I expected to find a few unique recipes to shared and hoped to interact with a few lovely people. My expectations have been exceeded on both fronts. When I get to interact with other bloggers from half a world away - if only in the form of a recipe – I feel truly lucky.
I chose this recipe above a few others I hope to make someday - crunchy ginger slice, Thai-style tomato soup and lemon vanilla jam- because I adore coconut as much as I loathe baking quick breads. I figure the only way I am going to get better at quick breads is to bake them, so coconut bread it was.
In addition to these and a boatload of other recipes, Leigh has shared a number of gorgeous travel photos on her blog. Given that writing a travel blog is my ultimate blog dream, her photographs struck a chord with me.
As I daydream, I image planning my next post as I hoist the anchor from my sailboat, setting off to another locale on my trip around the world. I stop from time to time to post stunning photos and curious tales of far-off places from cafes with spotty internet connections, all the while reveling in the simple things – like ice in my glass - that I take for granted on the land.
Who am I kidding? My highly adept, and since this is my dream, lovely to look at sailor captain man would be hoisting the anchor, not me. Until then, I’ll fill my time with more baking and daydreams. Enjoy!
- Dry Ingredients
- 2½ cups all-purpose flour
- 1 ½ cups (150g) shredded coconut (I used sweetened)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Wet Ingredients
- 1 ¼ cups (300ml) coconut milk
- ⅓ cup (5 tablespoons or 75g) butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- Place all of the dry ingredients in a large bowl and whisk to combine.
- Add the coconut milk, butter eggs and vanilla to the bowl and stir until fully incorporated into the dry ingredients.
- Pour the batter (it will be think) into a lightly greased and floured loaf tin.
- Bake at 350 degrees F (180 degrees C) for approximately 1 hour until the top is light brown and a wooden skewer or toothpick inserted into the center of the bread comes out clean.