On my last trip to Sydney I had afternoon tea at Bills in Woollahra.  It was one of the nicest places I’d eaten at in a long time and since then I have been a huge fan of Bill Granger.  This recipe is a favourite of mine and I make it regularly to have for breakfast at home.  It is from the book Bills Sydney Food and is perfect for morning or afternoon tea.  You can keep slices in the freezer for easy convenience.

Ingredients

• 2 eggs
• 300ml milk
• 1 teaspoon vanilla essence
• 2 1/2 cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 cup caster sugar
• 150g shredded coconut
• 75g unsalted melted butter

Method

Preheat the oven to 180C. Lightly whisk eggs, milk and vanilla together.

Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut and stir.  Make a well in the centre and gradually stir in the egg mixture until just combined.  Add melted butter and stir until the mixture is smooth, don’t over mix it.

Pour into a greased and floured 21 x 10 cm loaf tin and bake in the preheated oven for 1 hour.  Test with a skewer to see if it is cooked.

Leave in the tin to cool for 5 minutes, then remove to cool further on a wire rack.  Serve in thick slices, toasted, buttered or dusted with icing sugar.  A little jam is also delicious.  Makes 8 – 10 thick slices.

Here is a printer friendly recipe card for you.

Enjoy.