For a while now I’ve been eyeing the Coconut Bread that is one of the signature recipes of Bill Granger, an Australian chef whose restaurant has the excruciating-for-those-of-us-who-respect-the-apostrophe name of bills. Even though the abuse of apostrophes causes me great spasms of torture, bills coconut bread truly won me over. It is absolutely fantastic and it will definitely become part of my regular repertoire.
I did make a couple of changes to the recipe, such as cutting the sugar by half. It was still plenty sweet (and honestly, why in the name of Callebaut do I love sweets this much yet am so darn sensitive to sugar?), and crunchy with some Demerara sugar I sprinkled on top. The outside of the bread has a crisp and crumbly crust, while the inside is fragrant and particularly good when eaten hot from the oven.
This coconut bread really is more bready than cakey, and thus well suited for topping with butter, spreads such as lime marmalade (as Granger suggests), or a tropical fruit curd, like naranjilla or passion fruit.