Lets just call this the BEST breakfast ever! Take your freshly-baked coconut bread, toast until warm and slightly crisp, spread with butter, and then drizzled with maple syrup. Delicious! The smell of this coconut bread baking will permeate the entire house, leaving you and anyone who enters, with an intense sense of well-being…

Makes 8 – 10 thick slices


1 ½ cups all purpose flour

2 tsp. baking powder

2 tsp. cinnamon

2 large eggs

300ml milk

1 tsp. vanilla essence

1 cup caster sugar

165g desiccated coconut

75g unsalted butter, melted

For serving:


Good quality, organic maple syrup

Grated cheese – optional, but highly recommended


1 Preheat your oven to 180°C.

2 Grease and flour a loaf tin.

3 Melt the butter in the microwave for 1 minute.

4 In a bowl, lightly whisk the eggs, milk and vanilla essence together.

5 In a separate bowl, sift the flour, cinnamon and baking powder.

6 Add the sugar and coconut to the flour and mix until combined.

7 Gradually add the egg/milk mixture to the flour and mix until just combined.

8 Add the melted butter and stir – don’t over-stir the mixture.

9 Pour into the greased tin and bake for 50 min. or until a skewer comes out clean.

10 Remove and cool on a rack for 10 minutes. Remove from the tin and cool for further 5 minutes.