3 Whisk the milk and cinnamon with a fork and add. Stir in the coconut.
4 Sift the dry ingredients together and fold in until just mixed. Spoon into the tin and bake for approximately 1 hour and 10 minutes, checking with a skewer if unsure.
5 Dice the mango. Peel the lychees and halve. Pour over the apple juice and vanilla then leave while grilling the bread. Slice and grill until golden, then serve with the fruit spooned over, sifted icing sugar, mint leaves and a dollop of yoghurt.