Coconut Bread Recipe
Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Then line the bottom of the pan with
In a small saucepan, melt the
butter. Remove from heat and let cool to room temperature.
In a large bowl, stir or
whisk together the eggs, melted butter, milk, and vanilla extract. Whisk in the sugar
In another bowl, stir or whisk
together the flour, baking powder, salt, ground cinnamon, and dried coconut.
Add the wet ingredients to the dry flour mixture. Stir until just combined.
Scrape the batter into the prepared pan, smoothing the top with the back of a
spoon or offset spatula. If desired, sprinkle the top of the batter with
unsweetened dried coconut chips.
Bake in preheated
oven for about 60 minutes
or until a toothpick inserted into the center of the bread comes out clean.
Remove from oven and place on a wire rack to cool for about 15 minutes before
removing from pan. This bread can be covered and stored at room temperature for
several days or it can be frozen.
Makes one loaf.
Scan for Demonstration
tablespoons (85 grams) unsalted butter, melted and cooled to room
2 large eggs (100 grams
out of the shell), at room temperature
1 1/4 cups (300
unsweetened coconut milk
(I used lite) (can also use full or reduced fat cow's
1 1/2 teaspoons (6
grams) pure vanilla extract
3/4 cup (150 grams)
granulated white sugar
2 1/2 cups (325
grams) all purpose
2 1/2 teaspoons
(1 gram) fine kosher salt
1 to 1 1/2 teaspoons ground
2 1/2 cups (110 grams)
unsweetened dried coconut, flaked or shredded
1/2 cup (20 grams) unsweetened dried