Jamaican coconut bread

2 eggs

300 ml milk
what milk to choose? we'll show

1 h. l. Vanilla extract

320 g flour

2 h. l. baking powder

2 h. l. cinnamon

180 g powdered sugar

150 g shredded coconut

75 g unsalted butter

Preheat the oven to 180C. Lightly beat the eggs with the milk and vanilla extract. In a separate bowl, sift flour with baking powder and cinnamon, add powdered sugar and coconut. Mix the dry ingredients together and make a center recess in which gradually pour in the egg mass. Knead the dough. Add the melted butter and mix until until the dough is uniform. Pour batter into a greased and floured form with dimensions of about 21h10 cm and bake in the oven for 45-60 minutes. Check readiness test wooden spokes. If the needle, stuck in the middle of the bread will be dry, the bread is ready. Remove the form from the oven and leave it to cool at room temperature for 5 minutes. Then shake out the bread from the mold and leave it on a wire rack to cool.

Ready bread cut into thick slices and spread with butter or sprinkle with powdered sugar. Marmalade of lime or lemon just perfect for this delicate fragrant bread.