coconut bread

This morning we had an early start; a grey, dreary, foggy 5.34am start to be exact.  From under the warm, cosy and all too comforting covers I kept wishing for just another ten minutes of blissful, soul quenching, much needed deep sleep, but unlike an alarm clock bubby’s most certainly do not have a snooze button.

Through my motherhood journey I have had a few aha moments and stumbled across a couple of little zen discoveries of my own.  One of the most important mantras that helps me remain a happy, centred, joyful mama is to look at the glass as half full.  The perspective of looking on the bright side of life is an absolute sanity saviour. And this morning in my weary eyed, messy haired, early morning haze I opted to begin the day with a little joy in my heart, kiss Grace on the head and thank the universe that an early rise means catching the breath taking sunrise.  I would much rather be watching the inside of my eye lids but alas here I am nestled on the sofa with my lovely little daughter playing on my lap peering through the window soaking in the first sun rays of the day.

Once the sun was up, Grace and I made our way to the kitchen and stirred together this simple but unbelievably delicious coconut bread.  When cradled in the oven, baking away, the delicious aromas wafting from the gorgeous loaf of coconut bread was yet another lovely blessing to give a little thanks for.

For morning tea, Grace and I tucked into a couple of slices of the still warm coconut bread along with and a punnet of sliced red strawberries.

To begin, place the flour, sugar and coconut in a large bowl and mix to combine making a well in the centre.  In a jug combine the milk, eggs and vanilla and whisk to combine.

Pour the egg/milk mixture into the dry ingredients and mix to combine.

Add the melted butter and mix to combine.

Pour the mixture into a loaf tin lined with baking paper and bake in a 180 degree celsius oven for an hour.

Coconut bread

adapted from Jamie Oliver’s recipe yearbook 2010/11

INGREDIENTS

300 grams self raising flour

200 grams caster sugar

200 grams desiccated coconut

3 eggs

400ml milk

1 teaspoon vanilla bean paste (or essence)

100 grams unsalted butter, melted

METHOD

Preheat oven to 180 degrees celsius.  In a large bowl put the flour, sugar and coconut, mix and make a well in the centre.  In a jug place the milk, eggs and vanilla and whisk to combine.  Pour the milk mixture into the dry ingredients and mix to combine.  Add the melted butter and mix to combine.  Pour into a loaf tin lined with baking paper and bake for an hour or until a metal skewer inserted in the centre comes out clean.  Allow the loaf to cool a little before removing from tin to cool completely on a wire rack.

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