Good gravy this is some awesome bread. Let me just get that out of the way up front.
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.
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.
- 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
- Heat the oven to 350°. In a small bowl, whisk together the eggs, milk and vanilla.
- 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.
- Stir the wet and dry ingredients together until just combined. Add the butter, and stir until just smooth.
- 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.
- Cool in the pan for 5 to 10 minutes, and then turn out onto a wire rack.
- Serve in thick slices, warm from the oven or toasted.