Name: Coconut & Coriander Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 eggs; 300ml milk; 1 teaspoon vanilla extract; 375g (2 1/2 cups) plain flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 220g (1 cup) caster sugar; 150g shredded coconut; 75g unsalted butter, melted; 1 Tbsp olive oil, for greasing loaf tin; 1 tsp ground cinnamon; 75 g desiccated coconut; 6 Tbsp unsalted butter, melted; 2 tsp baking powder; 1 jar india joywala chutney; 1 jar lucknow chutney

Yields1 Serving

DifficultyBeginnerPrep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

Method

2 eggs

300ml milk

1 teaspoon vanilla extract

375g (2 1/2 cups) plain flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

220g (1 cup) caster sugar

150g shredded coconut

75g unsalted butter, melted

1 Tbsp olive oil, for greasing loaf tin

1 tsp ground cinnamon

75 g desiccated coconut

6 Tbsp unsalted butter, melted

2 tsp baking powder

To serve, either of the following

1 jar india joywala chutney

1 jar lucknow chutney

Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan.

Lightly whisk the eggs, milk and vanilla in a bowl. Sift flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined. Make a well in the centre of the dry ingredients and gradually stir in the egg mixture until just combined.

Add melted butter and stir until mixture is just smooth (do not over-mix). Pour into the prepared pan and bake for 1 Hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 Minutes to cool, then turn out onto a wire rack to cool completely. Serve in thick slices.