Coconut Bread

Name: Coconut Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 large eggs; 1 1/4 cups milk; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour, or; 1 3/4 cups all-purpose flour (plus coconut flour); 3/4 cup coconut flour; 1/4 teaspoon table salt; 2 teaspoons baking powder; 1 -2 teaspoon ground cinnamon; 1 cup granulated sugar; 5 ounces sweetened flaked coconut (about 1 1/2 cups); 6 tablespoons butter, melted (or melted and browned, if desired)

Submitted by momaphet

"My adaption of Coconut Bread based on several sources trickling down to SmittenKitchen. She wrote "This loaf, once baked, entirely filled and towered above my 9x5x3 (8-cup) loaf pan, so if yours is smaller, you might want to pour off a little batter into greased muffin tins. The crumb is more coarse than banana bread, and less squishy-moist. Also the texture changes from the dark crust to the tender center that makes this bread excellent toasted with a pat of butter and sprinkling of powdered sugar."

Download

photo by Chef shapeweaver

Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 1 loaf

ingredients

2 large eggs
1 ¹⁄₄ cups milk
1 teaspoon vanilla extract
2 ¹⁄₂ cups all-purpose flour, or
1 ³⁄₄ cups all-purpose flour (plus coconut flour)
³⁄₄ cup coconut flour
¹⁄₄ teaspoon table salt
2 teaspoons baking powder
1 -2 teaspoon ground cinnamon
1 cup granulated sugar
5 ounces sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons butter, melted (or melted and browned, if desired)

directions

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
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.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

This recipe was made on 8/20 for the South American portion of the Culinary Quest 2014 . Except for using regular all purpose flour,the recipe as it was written. For just a tad more texture and flavor, the coconut was slightly toasted. And the baking time was " right on the money ". It just didn't rise as high as I had hoped,but other than that it was pretty good. " Thanks for posting and, " Keep Smiling :) "

Chef shapeweaver
this is wonderful , it has a strong coconut flavor , i used the coconut flour option, thanks cris for sending it to me lol , i also browned the butter , i feel it helped .it was a thick cookie batter type dough for me and it did raise quite a bit , make this you will like it

Dienia B.