I got Bill Granger’s coconut bread recipe care of Luisa at the Wednesday Chef, and I have to say, it’s incredible. I’ve had these photos lying around for a really long time… I kind of forgot to post about this, and now that it’s been so long, I don’t really remember the circumstances of it, except that this was amazing and the Canadian and I fought over the last little bit.
All I remember is that I subbed white sugar for superfine, and that I used the same shredded, unsweetened coconut that Luisa did. The way I made it, it’s not terribly coconutty… kind of in the way that zucchini bread doesn’t really taste like zucchini. In my opinion, the dominant taste was the cinnamon (that could be because I added a bit more than I was supposed to… I also added nutmeg and cloves, but I’m into improvising like that.) This would be a good bread to make even for someone who thinks they don’t really like coconut… the only problem being that you sometimes get a strand or two in the bread. I don’t really know where I’m going with this, so I’m going to stop. Coconut bread=good. End of story. Go make it.
Oh, also, if you’re feeling very, very bad, toast a slice of this bread and spread it with some really good, unsalted European butter. It’s divine.
It sounds delicious to me, especially toasted with butter!
Mmmmm… I think I’ll take your advice!