Monday, July 14, 2008

Mango and Coconut Bread

Fresh mango pieces and shredded toasted coconut add sweetness and crunch to this easy homemade bread with a cake-like texture. Recipe makes 1 loaf.


2 cups self-rising (raising) flour, sifted
1/4 cup sugar
2 cups shredded coconut, toasted
1 mango, roughly chopped
4 eggs, lightly beaten
1/2 cup buttermilk


1. Preheat oven to 350 degrees F (180 degrees C). Line a loaf tin with baking paper. Put the flour in a bowl, add the sugar, coconut and mango and stir.
2. Combine the eggs and the buttermilk, then add to the flour mixture and stir to combine.
3. Spoon mixture into the prepared tin and smooth the top. Bake for 40 to 45 minutes or until a skewer comes out clean when inserted into the middle. Remove from the oven and stand on a wire rack to cool.

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