Coconut Bread

2 eggs
1 ¼ cups (300ml) milk
1 teaspoon vanilla essence
2 ½ cups (350g) plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup (200g) caster sugar
150g unsweetened shredded coconut
75g unsalted butter, melted and cooled
icing sugar, for dusting

Preheat oven to 180ºC/350ºF; grease and flour a 21x10cm (8 ½x4in)* loaf pan.

Lightly whisk eggs, milk and vanilla together.
Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine.
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 just smooth, being careful not to over-mix.
Pour into prepared pan and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer.
Leave in the pan to cool for 5 minutes, and remove to cool further on a wire rack.
Serve in thick slices, toasted, buttered and dusted with icing sugar.

* I used a 26x10.5cm loaf pan and it was pretty full. The batter did not overflow, though.

Makes 8-10 thick slices