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Recipe for Coconut Cinnamon BreadClick image to enlarge

Recipe for Coconut Cinnamon Bread

Recipe for Coconut Cinnamon Bread

(Ref: RCP096)

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Whether you just want a flavoursome loaf with a difference or the perfect vehicle for the India Joywala filling, then this is a superb recipe. When you smell the loaf baking you'll be reaching for the knife ready to cut a slab off and tuck right in...



Preparation Time:

10 mins

Cooking Time:

40 mins


Eggs - 2
 Milk - 300ml
 Vanilla Extract - 1tsp
 Plain Flour - 375g
 Baking Soda - 2 tsps
 Caster Sugar - 220g
 Shredded Coconut - 75g
 Unsalted Butter, melted - 75g
 Olive Oil for greasing loaf tin - 1tbsp
 Ground Cinnamon - 1 tsp
 Desiccated Coconut - 75g
 Lucknow Mango Chutney - 1 jar


• Preheat the oven to 200°C. Grease and line a loaf tin.

• Lightly whisk the eggs, milk and vanilla in a bowl. Sift the flour, baking powder and cinnamon into a separate, large bowl. Add the 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 smothered in Lucknow Mango Chutney.

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