Coconut bread

Coconut bread will always remind me of the small, paradisiac, tropical islands along the Pacific with the incredible hues of turquoise. Coconut is a staple fruit there and they have all sorts of clever devices to open and grate them. 

I have tried a lot of types of coconut breads and some of them was too dense and heavy for my taste. In this recipe, which I literally created as I was throwing the ingredients into blender, I used coconut oil instead of butter, hoping for a softer and moist cake and that is indeed what I got! ;) 

This moderately sweet cake is best eaten with some troical fruit compote and/or ice creams or whipped creams, but we like it (toasted) for breakfast, too!


1 cup of coconut oil 1 cup of soft brown sugar 1 tbsp vanilla essence 4 eggs 1 cup of freshly grated coconut (or soak some desiccated coconut in coconut milk to rehydrate them a bit, then squeeze out gently) 2 cups of self rising flour optionally some coconut chips toasted and/or caramelized for the top of the cake


Heat the oven to 180C degree. Grease and flour a small loaf tin or use a spray for baking. In a blender cream the coconut oil and the sugar, then add the 4 eggs and mix until it is fluffy. Add the grated coconut and mix in then add the flour and just fold in gently. You do not want to mix it too much with the flour as that will result in a toughened texture. Pour the mixture into the tin and bake it for about 45-50 minutes or until the skewer to test comes out clean. If the top of your cake starts to brown/burn early on then you can cover it with aluminum foil to stop it. Let it cool a bit in the tin then on a baking rack. We love it with caramelized pineapple on top and some vanilla-coconut ice cream!
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