Gourmet Veggie Mama

Brimming-with-Coconut Coconut Bread

Good gravy this is some awesome bread. Let me just get that out of the way up front.

coconut bread

When I saw the recipe for coconut bread over on Smitten Kitchen, I knew it was going to make an appearance in my kitchen soon. I had half a bag of sweetened coconut left over from my coconut macaroon adventures just languishing in my pantry, so it was meant to be. When I weighed the coconut on my handy-dandy kitchen scale,* it turned out I had 7 ounces, rather than the called-for 5 ounces. What the heck, I thought. Let’s just coconut the damn hell out of this bread. So I used coconut palm sugar, too.

*I used to think kitchen scales were the height of silliness, but the hubby insisted on getting one years ago, and although I rolled my eyes at first, I heart it now. It’s especially awesome for baking.

coconut bread slice

It turned out super-moist and rich, and coconut-y but not in an overbearing tropical sort of way. The coconut palm sugar gave it a deeper flavor, and, although I haven’t tried it with regular old refined sugar, I’d be hard-pressed to do so, since it was so flipping amazing with its unrefined, high-nutrient cousin.

Not that this bread is health food, per se, but it is so darn amazing I will just have to buy another bag of sweetened coconut soon, on purpose. You should, too.

Coconut Bread
Prep time: 
Cook time: 
Total time: 
  • 2 eggs
  • 1¼ cups milk
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup coconut palm sugar
  • 7 oz sweetened flaked coconut (about 2 cups)
  • 6 Tbsp unsalted butter, melted
  1. Heat the oven to 350°. In a small bowl, whisk together the eggs, milk and vanilla.
  2. In a large bowl, sift together the flour, salt, baking powder and cinnamon. Add the coconut palm sugar and coconut, and stir to mix. Make a well in the center, and pour in the egg mixture.
  3. Stir the wet and dry ingredients together until just combined. Add the butter, and stir until just smooth.
  4. Grease and flour a 9x5-inch loaf pan. Spread the batter in the pan and bake and hour to an hour and 15 minutes, until a toothpick inserted into the center comes out clean.
  5. Cool in the pan for 5 to 10 minutes, and then turn out onto a wire rack.
  6. Serve in thick slices, warm from the oven or toasted.


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11 Thoughts on “Brimming-with-Coconut Coconut Bread

  1. that looks SO good! did you find some good coconut that wasn’t full of additives? if so, tell me where! i want some of that STAT.
    tracie p recently posted..And the gender goes to…My Profile

    • Honestly, I think it was just regular ol’ Baker’s coconut, but I have to admit to not having read the package that closely…

      I do know they have dried unsweetened coconut at Central Market, and I think you could back-door something with simple syrup. Maybe? I dunno. Let me know if you try it!
      Lauren recently posted..Brimming-with-Coconut Coconut BreadMy Profile

  2. and could you sub whole wheat flour and coconut oil…? sounds like a good weekend experiment 😉
    tracie p recently posted..And the gender goes to…My Profile

    • Coconut oil subs well for butter, so why not?? I love that idea. I actually thought about subbing whole wheat flour myself, but I decided to stop since I was making enough subs already. 😉 Since mine are tested now, though, I say go for it! I just read about white whole wheat flour (what??), which has a milder taste but is still whole grain, just a different variety of wheat. I think that’d be excellent for baking.
      Lauren recently posted..Brimming-with-Coconut Coconut BreadMy Profile

  3. I just checked. I have all ten ingredients + two bored children + 45 minutes until bedtime. Sounds like I have a plan.
    Jester Queen recently posted..BallsMy Profile

  4. It’s in the oven with a minimum of squabbling. I say win win whatever the taste (as if it could be anything but spectacular)
    Jester Queen recently posted..BallsMy Profile

  5. This sounds delicious! My new mixer has been calling my name so I might need to try this soon. I love using a kitchen scale for baking by the way. Several of my favorite baking cookbooks list weights, and I find that much quicker than measuring with measuring cups.

  6. Lauren,
    I happen to have part of a bag of shredded coconut in the freezer (I always leave mine there, I don’t know why) and you’ve inspired me to throw it in a batch of muffins.
    I love using my kitchen scale–I don’t even get out the measuring spoons for pizza dough each week, I just grab the scale and weigh the flour.

    kirsten@FarmFreshFeasts.com recently posted..Easter 2013 Recipe Round UpMy Profile

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