loaf

Although it gets dark ludicrously early, Christmas is a really special time of year over here. There's the Christmas market with all of the Glühwein stalls, hopefully some snow, little cookies called Plätzchen and people seriously go to town decorating their apartments. One must-have home accessory is the advent wreath, four red candles set amidst a ring of Christmas tree foliage and each Advent Sunday in December the candles get lit one by one until all are burning on Christmas Eve. Having overworked myself on the advent wreath last year and being a bit strapped for time this year, I have stuck four cheap red candles in an old candelabra and yesterday got out the plastic baubles. The best that can be said for our advent wreath 2006 is that it makes for atmospheric background for any Christmas baking snaps.

This loaf is a first cousin to Bill Granger's coconut bread and I think it is just as moist and delicious. It can be served as is or toasted. And looks good on a plate with or without any makeshift Christmas deco.

Cherry and Coconut Loaf
1 and 3/4 cups dessicated coconut
1 and 1/2 cups coconut milk
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
1 and 2/3 cups flour
2 teaspoons baking powder
1 cup frozen cherries

In a large bowl, combine the coconut and coconut milk and let sit for at least 30 minutes. Heat the oven to gas 3 (170 degreesC) and grease and line a loaf tin (approx. 10.5 x20.5 cm).
Stir sugar, egg and vanilla into the coconut mix, then sift in the flour and baking powder until just combined. Fold in the frozen cherries, then spoon into the loaf tin.
Bake for about an hour and 15 minutes or until a skewer inserted into the centre of the loaf comes out relatively clean. Leave in the tin for 10 minutes, then lift onto a wire rack.