COCONUT BREAD This Jamaican bread is intended to be served with salt-fish relish. Lime marmalade goes well with it, too. Keep slices in the freezer for workdays when you'd rather be in the Caribbean. 2 eggs 300ml milk 1 teaspoon vanilla essence 2 1/2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 cup caster (superfine) sugar 150g shredded coconut 75g unsalted butter, melted TO SERVE Butter Confectioners' sugar

Preheat oven to 350°F. Lightly whisk eggs, milk and vanilla together.

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

Pour into a greased and floured 8 1/2- x 4-inch loaf tin and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer.

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

Makes 8-10 thick slices.

NOTE: Coconut bread batter can be kept in the refrigerate for two days. Just pour into tins when you're ready and bake according to the recipe.

Bills - Breakfast, Lunch + Dinner, Bill Granger