Last time we went to Hawaii I was determined to go to Bills in Waikiki, unfortunately I got bronchitis and was sick and coughing for most of our time there. Even a short walk to Bills was too exhausting. Oh well, I will just have to go back!
Oh Yum! this is Bills recipe, with a little tweaking from me. All the family wanted it warm, and it is a little crumbly then, but after it has cooled down and for a few days later, its slices perfectly and can be toasted and eaten with butter. What an afternoon treat it is! And so simple, just put everything into a mixer and mix.
One change you could make with this is to top it with some grated coconut, it should look good and taste good too.
For Muffins:
Use the same mixture, but add 1 cup of coconut, and some chopped pecans or choc chips if you have any. Put into muffin cases and bake at the same temp as for the bread.
Coconut and Chocolate Loaf
Rating: Easy
Ingredients:
21/4 cups plain flour
2 tsp baking powder
1.2 cup caster sugar
1-1/4 cups unsweetened desicated coconut
250 g unsalted butter
1 cup milk
2 eggs
1 tsp vanilla paste
65g dark chocolate chopped.
Method
Get the mixer out.
Preheat the over to 180C and line a 25cm loaf pan with baking paper.
Put all the ingredients into the mixer bowl except the chocolate.
Mix it for 5-10 minutes, until it is a smooth batter.
Fold in the chocoate.
Place in pan and bake for 1 hour, or until a skewer comes out clean.
Leave it for 10 minutes in the tin before turning it out onto a wire rack to cool.
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