Macaroon Loaf

If you like coconut, you will love this dense fragrant loaf. When sliced and toasted it takes on a macaroon like chewy outer crust, laced with butter and a dusting of icing sugar, this one's a winner.

This is Bill Granger's Coconut Bread, just ever so slightly adapted ...

2 eggs
2 1/2 cups plain flour
2 tsp baking powder
200g desiccated/shredded coconut
1 cup castor sugar
56g melted butter
vanilla seeds/extract
1/2 tsp cinnamon

Whisk your eggs and milk with the vanilla. Sift flour, baking powder and cinnamon and add the sugar and coconut, stir to combine.
Add your wet mixture to your dry mixture and fold in gently, add melted butter and incorporate everything, trying to use as few stokes as possible.
Pour into a greased loaf tin and bake at 180 gas mark 4 for an hour, using a skewer to check after 55 minutes.