Name: Coconut and Coriander Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 eggs; 300 ml milk; 1 tsp 1 teaspoon vanilla extract; 375 g plain flour; 2 tsp baking powder; 2 tsp ground cinnamon; 225 g caster sugar; 150 g shredded coconut; 75 g unsalted butter; 1 tbsp olive oil; 100 g india joywala chutney; 100 g Lucknow mango chutney

Yields1 Serving

DifficultyBeginnerPrep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

Method

2 eggs

300 ml milk

1 tsp 1 teaspoon vanilla extract

375 g plain flour

2 tsp baking powder

2 tsp ground cinnamon

225 g caster sugar

150 g shredded coconut

75 g unsalted buttermelted

1 tbsp olive oilfor greasing the loaf tin

To serve, either of the following

100 g india joywala chutney

100 g Lucknow mango 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.