Coconut Bread
Total Time
1 hour 15 minutes
Rating
0 out of 5 stars
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Ingredients
- 2 large eggs
- 1 1/4 cups (295 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 2 1/2 cups (315 grams) all-purpose flour
- 1/4 teaspoon table salt
- 2 teaspoons (10 grams) baking powder
- 1 to 2 teaspoons ground cinnamon
- 1 cup (200 grams) granulated sugar
- 5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
- 6 tablespoons (85 grams) unsalted butter, melted or melted and browned
- Vegetable oil or nonstick cooking spray for baking pan
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Preparation
Step 1
Heat oven to 350 degrees.
Step 2
In a small bowl, whisk together eggs, milk, and vanilla.
Step 3
In a medium bowl, sift together flour, salt, baking powder, and cinnamon. Add sugar and coconut, and stir to mix.
Step 4
Make a well in the center, and pour in the egg mixture, then stir wet and dry ingredients together until just combined.
Step 5
Add butter, and stir until just smooth — be careful not to overmix.
Step 6
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray.
Step 7
Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours.
Step 8
Cool in pan for five minutes before turning out onto a cooling rack.
Step 9
Serve in thick slices, toasted, with butter and confectioners’ sugar or salted honey brown butter spread.
Step 10
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Chef's notes
If you prefer less sweetness, use unsweetened coconut, which usually comes dried.
Adding 1/4 teaspoon to 1/2 teaspoon of salt enhances flavor.
Consider using coconut milk instead of regular milk or coconut oil instead of butter for a different taste.
Browned butter adds a background of toastiness that complements the coconut.
