toasted coconut bread – with berry compote

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Ingredients

For the coconut bread

– 2¼ cups plain flour
– 2 tsp baking powder
– 2 tsp ground cinnamon
– 1 1/8 cups caster sugar
– 2 cups desiccated coconut
– ¾ cup Dorset Simply Delicious Muesli
– 2 large free-range eggs
– 300ml whole milk
– 1 tsp good vanilla extract
– 5 tbsp unsalted butter, melted icing sugar, to serve (optional)

For the berry compote

– a knob of unsalted butter
– 2 tsp caster sugar
– 1 tsp good vanilla extract
– 400g mixed berries

Instructions

To make the coconut bread

  1. Preheat the oven to 180°C / 350°F. Grease and flour a 21cm x 10cm loaf tin. Sift the flour, baking powder
and cinnamon into a mixing bowl. Add the sugar, coconut
and muesli and stir to mix.
  2. Lightly whisk the eggs, milk
and vanilla together and gradually stir into the dry ingredients until they are just combined. Add the melted butter and stir until the mixture is smooth, but do not over-mix.
  3. Pour the mixture into the prepared loaf tin and bake for
1 hour, or until the loaf is cooked – insert a skewer and if it comes out clean, then the bread is ready. Leave the bread to cool in the tin for 5 minutes before removing to cool on a wire rack.
  4. Cut into thick slices and then toast it and spread it with butter. Serve with the berry compote.

To make the berry compote

  1. Melt the butter over a low heat in a pan, then stir in the sugar and vanilla extract and cook until the sugar melts. Tumble in your chosen berries, give the pan a good shake and continue to cook
for 2–3 minutes until the fruit starts to soften.
  2. Serve either warm or cold with the coconut bread dusted with sifted icing sugar, if using. You can refrigerate any leftover compote for a couple of days.