Coconut Pistachio Loaf

Nothing particullary interesting to say about this loaf, except the fact that has a delicate taste and lightness. Veeery very slightly sweet, almost unsweetened, but pleasant 'cause you can catch the fully presence of coconut. To be honest I added a little more sugar than the original recipe (40 g more), because of the coconut milk instead of plain milk. Coconut milk gives a nearly salted background that might be not pleasant at all...we're not baking savoury stuff here...:). You can add it some more if you want, but be careful not to overdo...this loaf must be this way, free to like it or not, but take it as it is!

P.S.:...who said that there was nothing interesting to say about this loaf...look here how many words...

INGREDIENTS: 220 g flour; 120 g sugar; 10 g baking powder; 3 eggs; 350 ml coconut milk; 60 g butter, melted; 1 cup flaked coconut; 100 g pistachios.

Mix the dry ingredients. Mix together the liquid ingredients. Mix all together and finally add the pistachios, coarsely chopped. Put the batter in a loaf tin, cover the syrface with extra chopped pistachios and bake in preheated oven to 180°C for about 40 minutes or until a cooked when tested with a skewer.