Coconut Bread with Cream Cheese Frostingslightly adapted from this source: bakerstreet.tv/2011/11/coconut-bread-with-cream-cheese-frosting/
2 Large Eggs
300ml Full Cream Milk
1 t Vanilla Essence
2 1/2 cups Cake Flour
2 t Baking Powder
2 t Cinnamon
1 1/4 cups Castor Sugar
1 1/2 cups Fine Coconut
75g (3/4 stick) Unsalted Butter, melted
2 TB (1/4 stick) Unsalted Butter, room temperature
125g Cream Cheese, softened
1 cup Castor Sugar
1/4 cup Fine Coconut, toasted (I just dry-toast mine in a pan on the stove - careful, it burns quickly)
1.) Pre-heat oven to 180 deg C (350 deg F) - Spray a loaf pan with Spray 'N Cook.
2.) Whisk the Eggs, Milk and Vanilla together. Set aside.
3.) Use a large bowl and sift together the Cake Flour, Cinnamon and Baking Powder. Add the Castor Sugar and Coconut. Stir until all ingredients are well combined. Make a well in the center.
4.) Pour the Milk mixture into the well and stir all ingredients until just combined. Do not overmix.
5.) Add melted Butter and mix gently until mixture is smooth.
6.) Transfer mixture to prepared loaf pan and bake for one hour or until a tester comes out clean.
7.) Leave in pan to cool for 5 minutes - transfer to wire rack to cool completely.
8.) Meanwhile, beat the Butter, Cream Cheese and Castor Sugar together until creamy and spreadable.
9.) Spread Cream cheese frosting over the Coconut Bread and sprinkle with Toasted Coconut.
Slice and serve !
Any leftovers should be kept in a sealed container, although, I do not think there will be any ...
Till next time
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