A recent guest to Mocking Bird Hill emailed us this morning asking if we could share our Coconut Bread recipe, and we thought instead “why not share it with everyone looking for a cake that’s a low-refined sugar treat!”
As cakes go Coconut Bread is relatively healthy; the sweetness of the coconut decreases the sugar levels that baking a cake normally requires and there is no butter or shortening required. Interestingly, coconuts are rich in medium chain triglycerides that have actually been shown to reduce appetite and therefore help to eliminate abdominal obesity.
4-Cups/480 grammes Plain Flour
2 tsps Baking Powder
½ tsp Salt
3-Cups/360 grammes Grated Coconut
¾ Cup/150 grammes Caster Sugar
1 tsp Vanilla Extract
1 Egg (beaten)
1-Cup/240 milli-litres Milk
Preheat oven to 375 degrees F (190 degrees C).
Sift together flour, baking powder and salt. Add coconut, sugar, vanilla and beaten eggs. Pour in a little milk each time until dough is firm but not sticky.
Bake in greased loaf tins, for about 1 hour or until golden brown.