Coconut Bread

 

It’s that time of year where everyone is heading south for Spring Break and you can see the seasons changing…I have the sudden urge to Spring clean everything, open the windows, buy fresh Spring flowers and whip up something tropical like this Coconut Bread. If I can’t head south to the Islands for Spring Break I’ll create my own island oasis in my very own kitchen! I LOVE coconut and try to use it in a variety of ways – whether coconut oil, coconut milk…or coconut scented sun tan lotion! (oh yes, not necessary – reminder to myself I AM NOT ON A TROPICAL ISLAND, I am baking coconut bread in my kitchen!)…back to the bread – the consistency of this bread isn’t quite as moist as a banana bread and has a darker crust which transitions to a tender center. This bread is excellent with a small pat of coconut oil instead of butter to really enhance the coconut flavor or even a fruit spread such as mango or a lemon curd – yummy! 

Coconut Bread
A delicious golden-brown quick bread concocted of sweetened flaked coconut, cinnamon, butter and vanilla.
Write a review
Print
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Ingredients
  1. 2 large eggs
  2. 1 1/4 cups milk
  3. 1 teaspoon vanilla extract
  4. 2 1/2 cups all-purpose flour
  5. 1/4 teaspoon salt
  6. 2 teaspoons baking powder
  7. 1 teaspoon ground cinnamon
  8. 1 cup granulated sugar
  9. 5 ounces sweetened flaked coconut (about 1 1/2 cups)
  10. 6 tablespoons unsalted butter, melted
  11. Nonstick cooking spray for baking pan
Instructions
  1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
  2. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
  3. Coat a 9×5-inch loaf pan with nonstick cooking spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Notes
  1. This loaf, once baked, entirely filled and towered above my 9x5 loaf pan, so if yours is smaller, you might want to pour off a little batter into greased muffin tins.
Treats, Sweets, and Savories http://treatssweetsandsavories.com/