Makes 1 loaf
2 large eggs
1 1/4 cups milk
seeds scraped from half a vanilla bean (or 1 tsp vanilla extract)
2 1/2 cups whole wheat flour, more for dusting pan
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 cup sugar (I was naughty and used sugar, but next time I'll use rapadura)
5 ounces unsweetened coconut flakes (around 1 1/2 cups)
3 tbsp salted butter, melted and cooled
3 tbsp coconut oil, melted and cooled
soft butter for creasing the pan
Preheat oven to 350 F (175 C).
In a small bowl, whisk together the eggs, milk and vanilla seeds. Set aside.
In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut. Make a well in the centre of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Fold in the melted butter and coconut oil, being careful not to over-mix.
Grease and flour a 8x4 loaf pan. Pour in the batter and bake in the preheated oven until the loaf is golden and a toothpick inserted into the middle comes out clean, around 1 hour. Remove from the oven and allow to cool in its tin for 5 minutes, then turn it out onto a wire rack.
* I made a few changes from the original.