Definitely not a yeast leavened bread, more like the kissing cousin to the scone. You take it to school, it’s on your table… you eat it all the time
Ingredients
200g butter, softened
5g vanilla extract
250g brown sugar
3 eggs
120ml coconut water
250g grated coconut
500g plain flour
2g cinnamon
1 allspice
2 whole cloves
1g nutmeg, grated
130g chopped raisins
Method
Preheat the oven to 160°C. Line 2 small loaf tins with baking paper. Combine all the ingredients in a stand mixer and beat for about 2 minutes or until combined. Divide mixture evenly between tins and bake for 45 minutes or until cooked through when tested with a skewer. Turn out onto wire racks and cool.
