Coconut Bread

Because this bread is a quick bread (no yeast and rising required), it is fast to prepare. Also, the texture is more like cake than like bread. Delicious to eat plain, with some butter or a drizzle of honey.

Coconut bread

Coconut Bread (1 loaf of bread, for a loaf/cake pan of about 23x13x8 cm (8 cup/2 liter))
From Smitten Kitchen

2 large eggs
1 1/4 cup milk
1 tsp vanilla extract
2 1/2 cup flour
1/4 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 cup granulated sugar
140 gram sweetened flaked coconut (I used unsweetened dessicated coconut, works fine too)
85 gram butter, melted

Heat oven to 175C.
Whisk together eggs, milk and vanilla.
Mix together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix.
Pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth; do not overmix!
Butter and flour a loaf pan. Spread batter in pan and bake it for 1-1 1/4 hours, until a toothpick inserted into the center comes out clean.
Cool in pan five minutes, before turning out onto a cooling rack.

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