A Jamaican recipe. The Jamaicans often serve it with lime marmalade or dusted with powdered sugar, but it's also good plain, like banana bread. Gael discovered this in May 2007. Rob loves it. You can use regular milk if you don't have coconut milk. You can also add chocolate chips if you want. Also good toasted.
10 ounces coconut milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup ultrafine sugar
6 ounces grated coconut
5 tablespoons unsalted butter, melted
Preheat the oven to 350. Grease and flour a loaf pan.
Lightly whisk eggs, coconut milk and vanilla together.
Sift flour, baking powder and cinnamon into a bowl, add sugar and grated coconut, and stir to combine.
Make a well in the center and gradually stir in the egg mixture until just combined.
Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
Pour into prepared pan and bake for about an hour and 15 minutes, or until cake tester comes out clean.
Leave in pan for 10-15 minutes, then turn out on wire rack.