1 Jul 2011

a favourite

Pandan and coconut, probably the favourite food combination in the household (though I prefer chocolate and coconut over it). I usually make waffles using pandan paste and a combination of dried coconut, so I decided to make some minor changes to Bill Granger's coconut bread recipe. Speaking of Bill Granger, I am loving his simple recipes more and more!

We bought a classic Monopoly game board just yesterday and I have been playing with my sister. It reminds me of my last year of high school when my friends and I would run to the library to take out the board during our study sessions and lunch time to play. Fast paced and somewhat nosily with certain disagreements and trying to contain our laughter.

I bought all the properties and built houses on the high-end street and my sister threatened to "typhoon" my houses away because rent was so expensive! I cracked up laughing in the middle of the game!

Until then, the board game awaits!


pandan and coconut loaf
adapted from Bill Granger's coconut bread via The Accidental Foodie by Neale Whitaker

Crumbly and slightly drier than a cake, I think this taste bests toasted and eaten warm. I particularly like the crisp golden edges and top! 

makes a 21x10 cm loaf (8-10 thick slices)

  • 2 eggs
  • 300 ml milk (I replaced this with coconut milk)
  • 1 tsp vanilla essence (I replaced this with 1/2 tsp of pandan paste*)
  • 310 g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon (I omitted this)
  • 230 g (1 cup) caster sugar (I used just a bit more than 1/2 cup)
  • 150 g shredded coconut
    (I used 100 g shredded coconut and 25 g desiccated coconut)
  • 75 g unsalted butter, melted (I used vegetable oil)

* pandan paste can be bought in small plastic bottles at Asian grocery stores

to serve:
  • butter
  • icing sugar


Preheat oven to 180°C. Lightly whisk eggs, milk and vanilla together.

Sift the flour, baking powder and cinnamon into a bowl, add the sugar and coconut and stir to combine. Make a well in the centre and gradually stir to combine. Make a well in the centre and gradually in the egg mixture until just combined. Add the melted butter and stir until the mixture is just smooth, being careful not to over-mix.

Pour into the greased and floured 21x10 cm loaf tin and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer. (Mine took 50 minutes to bake and I had to tent the loaf with foil halfway through baking)

Leave in the tin to cool for 5 minutes, then remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.