Self-administered sunshine

I finally saw a sign of British summer. This weekend is dry and has patches of sun. My roses are all coming out now. The garden is just a lovely place to be, the color, the smell and the life.

With external sunshine, that brings out the internal sunshine in me as well. Here is what I had for breakfast recently, coconut bread with pineapple jam, a self-administered tropical sun on the table.

This coconut bread has no added grease (don't you feel better already?)  and it tastes heavenly straight out of a toaster oven. Great for breakfast or afternoon tea.

Coconut bread (adapted from Lucinda Scala Quinn)

1 1/2 cups all-purpose flour

2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
1/2 cup unsweetened dessicated coconut flakes

Preheat the oven to 175C. 

In a bowl, sift in flour, baking powder, salt, and sugar. 

In another bowl, beat the egg and vanilla together. Add in the milk, coconut and flour mixture. Stir lightly until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.

Best eating when just toasted. Lovely just on its own, or smear with butter, cream cheese and/ or pineapple jam (as in the photo).