Vanilla and coconut are natural partners, maybe it has something to do with both items originating from the tropics. This tea bread is delicious served warm, lightly buttered and accompanied with freshly brewed tea.

Ingredients

• 100 grams butter
• ¾ cup sugar
• 2 teaspoons vanilla essence
• 1 teaspoon vanilla paste (optional)
• 2 eggs
• 2 cups self raising flour
• 1 cup shredded coconut, lightly toasted
• ½ cup yoghurt
• ½ cup milk
• about ¼ cup pecans (to decorate)

Method

1. Cream the butter, sugar, vanilla essence and paste if using together until fluffy and creamy. Add the eggs one at a time beating well after each addition.
2. Sift the flour and fold into the creamed mixture with the toasted coconut, yoghurt and milk.
3. Spoon into a well greased and baking-paper-lined 13cm x 23cm loaf tin and decorate with the pecans on top.
4. Bake in the centre of a 180°C for 40-45 minutes or until a cake skewer inserted comes out clean.
5. Allow the bread to stand in the tin for 5 minutes before turning out onto a cake rack to cool. Keep in an airtight container. Serve thickly sliced warm or toasted, spread with butter and drizzled with maple syrup.

Cooks Tips

If not using the vanilla paste, use 1 tblsp vanilla essence. Toasting Coconut: Place the coconut on an oven tray and cook at 180ºC for about 5-7 minutes until just beginning to turn golden. Cool.