Coconut Bread

Method

Preheat your oven to 180°C and grease a loaf tin. Cream together the softened butter and sugar until light and fluffy, then beat in the eggs one at a time with the vanilla extract. In a separate bowl, whisk together the flour, desiccated coconut, baking powder, salt and nutmeg. Alternately fold the dry ingredients and coconut milk into the wet mixture, starting and ending with the dry ingredients, until just combined. Pour the batter into the prepared tin and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack.