Coconut BrAke (bread x cake)

A lot of the healthy coconut cake recipes I come across, require you to have coconut flour, coconut sugar, this and that, but realistically it is difficult to buy/ expensive/ I wouldn’t use it very often. Therefore, this Is a recipe for a coconut ‘BrAke’ (bread x cake), which can be a delicious weekend breakfast/ brunch or afternoon treat- but not overdoing it either. I used a donut tin, for a change, but you can use a regular loaf tin.

310g plain flour
2 tsp baking powder
2 tsp cinnamon
200g caster sugar
150g desiccated coconut
2 eggs
300ml of milk
5 tbsp vanilla essence
75g unsalted butter, melted
Oil spray ( I used coconut frylight spray)

Method:

Pre heat the oven to 180 degrees c/ gas mark 4.
In a bowl mix the flour, baking powder, cinnamon, sugar and coconut. Stir.
In a separate bowl, whisk together the eggs, milk and vanilla, until combined.
Make a well in the centre of the flour mix and add the eggs, milk and vanilla mix.
Mix until combined.
Add in the melted butter and stir, until well combined. The mixture will be quite sticky- like a sticky porridge, but this is what it should be like.
Use oil spray/ butter to line the tin. Do this generously, so you can get it out of the tin easily, once baked.
Pour the mixture into the tin.
Bake for 40-45 minutes.
To check if cooked, insert a skewer into the cake, it should come out clean.
Dust with icing sugar. Serve when still hot with butter/ nut butter.