Friday, February 4, 2011

Coconut Bread

In my pantry I currently have:
Flour - all purpose, White Lily (for biscuits), whole wheat pastry, cake, and almond
Sugar - granulated, confectioners', brown
Chocolate - white, semi-sweet, milk, and bittersweet in various forms of chips and bars
Nuts - almonds (sliced and slivered), pecans, walnuts, and coconut (technicallly not a nut, but...)
Syrups - honey, maple, molasses, corn, agave
Vanilla - extract, paste, pods

In addition, I have various extracts, milks and other items used almost exclusively for baking. Yet I am still ridiculously excited when I find I recipe I want to make and I have all of the ingredients on hand! This was the case when I came across this recipe for Coconut Bread on the beautiful blog honey and jam. Hannah's blog is filled with her gorgeous photography and simple recipes.

I adore anything with coconut in it and had to make this right away. A simple quick bread is studded with flaky coconut. The beauty of this recipe is that it isn't overly sweet and is infinitely adaptable. I would love to try it with chocolate chips, mashed banana, nuts, and so forth. It was delicious warmed with a generous layer of Nutella and would be perfect paired with various jams (guava and passonfruit both would be wonderful with this). Breakfast, snack, or dessert - this was fantastic!

Coconut Bread

via Seven Spoons

2 large eggs

1 1/4 cups milk
Seeds scraped from half a vanilla bean or 1 teaspoon vanilla extract

2 1/2 cups flour, more for dusting pan

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 cup superfine sugar

5 ounces flaked coconut (around 1 1/2 cups)

6 tablespoons unsalted butter, melted and cooled slightly

Soft butter for greasing the pan

Preheat an oven to 350°F (175°C).

In a small bowl, whisk together the eggs, milk and vanilla seeds. Set aside.

In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut. Make a well in the centre of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Fold in the melted butter, being careful not to overmix.

Grease and flour a 8-by-4-inch loaf pan. Pour in the batter and bake in the preheated oven until the loaf is golden and a cake tester inserted into the middle comes out clean, around 1 hour.

Remove from the oven and allow to cool in its tin for 5 minutes, then turn it out onto a wire rack. Position it again side up to cool a bit more.
Pin It!


  1. You had me at coconut! Plus, the Nutella spread makes it perfect for today, World Nutella Day!

  2. Oh wow I made coconut bread yesterday too! Different recipe though... this looks soooo good!!

  3. Coconut bread soudns delicious! I've never tasted pure coconut bread, but I have used coconut admist other ingredients in a cake. Yum

  4. Yum, I feel the same way about coconut. I made a coconut zucchini bread a few months ago that was awesome, I think I put extra coconut extract in it as well just to boost the flavor. Coconut is the best!

  5. I love stumbling across a recipe that I can make right now too. This sounds great, especially when you suggested it smeared with Nutella.

  6. I never underestimate the draw of a recipe where you actually have the stuff in your fully tricked out pantry. Cuz you can make and eat it right then! With no planning. Mmmm nice recipe! Completely versatile. Love your ideas.


Tell me what ya think!

Related Posts Plugin for WordPress, Blogger...