Coconut Bread // With a Fructose-Free + Whole-Wheat Option


This is one of my most favourite recipes.

Let's make no mistake, like many loaf-shaped things masquerading as bread, it's not bread, it's cake. Still, you spread it with butter, so that's bread-like enough for me.

One of my best buddies, Melissa, gave me this recipe back in Year 8 (1998, for those playing at home). #truefriendssharerecipes. It's been a household staple ever since.

The reason I love this recipe so much is because, aside from being tasty, it has to be the quickest and easiest thing out there. Made from just 4 pantry staples, it literally takes 2 minutes to make the batter - with one bowl and spoon. An absolute winner for when unexpected guests pop by sniffing around for tea and cake.

I am sharing two versions of the recipe below - the original, and a slightly healthier option, which is still yum.

This bread is best served with butter. Read this for some info about the difference between butter and margarine. Our fridge staple is Mainland ButterSoft - contains just the basics with no additives but still spreadable.


Coconut Bread: Two Ways

 The directions for each version are the same - it's just the ingredients that differ.

Preheat oven to 180 Celcius. Throw all ingredients in a bowl and combine (no need to sift the flour). Pour into a greased and floured small/medium loaf tin. Bake for 35 minutes. Serve warm or cold with butter.

Notes:

  • You can use shredded or desiccated coconut, but I recently used coconut flakes and loved the texture.
  • Dextrose can be bought from the home brewing section of the supermarket. It comes in a red box and has a picture of a beer on the box.
  • Read about sugar alternatives (aka glucose/dextrose) vs. white sugar here.
  • Read about white flour vs. wholemeal flour here.
  • I'm a recent full-cream convert. I've used full cream milk in all three versions. Read about full cream vs. skim milk here. 

Original Recipe
1 cup self-raising flour
1 cup coconut
1 cup full cream milk (can substitute for your milk of choice)
1/2 cup white sugar

Whole Wheat Fructose-free Recipe
1 cup wholemeal self-raising flour
1 cup coconut
1 cup full cream milk  (can substitute for your milk of choice)
1/2 dextrose

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