Coconut Bread

Coconut bread

It. Is. Still. Cold. STILL!!!! Apparently the groundhog never got the memo that we’re nearing mid-March and it’s supposed to be spring. And everyone’s patience is wearing thin. Just so you know, Mr. Groundhog.

shredded coconut

coconut bread

I suppose I’ll just have to console us with this uber-yummy, perfect coconut bread. Anything coconut makes me think of the Caribbean, despite the fact that too many slices of this bread will make you want to hide your bikini in the bottom drawer and pretend it doesn’t exist. That being said, it is completely and totally delicious, very moist and tender and perfectly coconut-y. You can slice it and eat it as is, or if you really don’t care about that bikini, toast it and slather it with a pat of butter.

Coconut bread

And we can all use some visions of the Caribbean right now, don’t you think? Oh yes…

Coconut Bread

So y’all enjoy this one, it’s soooo tasty, and very easy to throw together for a week of breakfast or just a lovely snack.

Coconut Bread

{One year ago: Broccoli Cheese Soup, Buttermilk Macaroni and Cheese, and Tex-Mex Cheesy Chicken Tart}

Source: lightly adapted from Tyler Florence’s Real Kitchen by Tyler Florence

Ingredients:
3 cups all-purpose flour
1 tbs baking powder
1 tsp kosher salt
1 tsp ground cinnamon
1 stick (8 tbs) unsalted butter, melted
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
1 ½ cups unsweetened coconut milk
1 ½ cups unsweetened shredded coconut
Confectioners’ sugar, for dusting

Directions:
Preheat your oven to 375 F. Grease the bottom and sides of a 9×5-inch loaf pan with cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a medium bowl, whisk together the melted butter, brown sugar, eggs, vanilla, and lemon zest. Pour in the coconut milk and whisk to combine. Add the wet ingredients to the dry, and whisk until just combined. Fold in the shredded coconut.
Pour the batter into the prepared loaf pan and place it on a baking sheet. Bake for 1 hour to 1 hour and 15 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven and let it cool in the pan for 20 minutes. When cool enough to handle, remove the bread to a cutting board and let it cool completely before slicing. Dust with confectioners’ sugar and serve.

One response to “Coconut Bread

  1. Pingback: Vanilla Bean Old Fashioned #SundaySupper | The Texan New Yorker

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