This first time I made bill's Coconut Bread, I ate it all before I could remember to take a picture. See, I have a thing for coconut. Freshman year of college a boyfriend's mom was an international stewardess and introduced me to Ferrero Raffaello candies. They are creamy, perfect candies that apparently caused me to make the same face making out did. Ahem. Next it was Edy's Coconut Sorbet by the pint in a single sitting. Writing this makes me what to sneak into the kitchen for my fourth sliver of the day, but I will resist as bedtime is soon.
Our refrigerator has been broken for almost three weeks now. I'm constantly challenged to make things I can eat quickly without buying perishable items that will need storage since to get the fridge fixed, when and if the part comes in, the whole thing must be unplugged for 48 hours. Remembering this recipe made me slightly less bitter about having to use my last two eggs and some butter just in case the call comes this week.
The bread is just as good as I remembered, obviously. It is dense, thoroughly flecked with finely shredded coconut, and not overly sweet. When toasted with butter it literally melts in your mouth. If you like coconut, you must try making this as it is pretty simple given what it provides. FYI, caster sugar is equivalent to superfine sugar in the US.
P.S. I really need to get better at taking pictures of my food, eh?