I told myself that I would be thankful for the warm weeks that we had here in January and that even if the winter got terrible, I wouldn’t be depressed because we had a nice break in between! Well, I guess that’s easier said than done. After week upon week of uninhabitable weather, where walking to the car feels like it’s too much to bear, I was at my breaking point. Luckily, the weather here is insane, and it can go from -30 to +5 in the span of one day. And so, I am happy to announce, that the sun is shining and the weather is more than bearable! Hooray. While I am fully aware that it will likely dip back down to face-burning, whimper-inducing cold sometime this season, right now I am enjoying the warmth of -1 degrees.
Even more luckily, this weekend, we got invited to go up to my boyfriend’s boss’ cabin in Invermere. We were there over the summer and it was absolutely beautiful. I am sure it will be super nice in the winter too. We will ski, enjoy some snow (fingers crossed) and take in the sun. I can’t wait to get out of the city. Breaks like that always feel like a mini vacation, and I usually feel pretty rejuvenated when I get back. So it’s very good news!
I also took the opportunity to bake something tasty to share with everyone. I wanted to make something that wasn’t too sweet, that could be eaten as a snack or as breakfast and that would likely be loved by all. This coconut bread seemed perfect to me. The tropical suggestion of coconut also appealed to me since I am sure it will feel like a tropical ski vacation for all of us, basking in the glory of sweltering 2 degrees (I am absolutely not being sarcastic, I just may be overly excited).
Personally, I think loaves are great and usually fail safe things to make. I adapted a recipe from Smitten Kitchen, because I couldn’t risk making something gross. I definitely didn’t have time for a re-do. I did amp up the coconut flavour though, replacing the milk called for in the original recipe with coconut milk and the sugar with coconut sugar. If you haven’t had coconut sugar before, it gives the same type of flavour that brown sugar does– I use it in a lot of my baking and have never regretted it once. If you don’t have any on hand, or can’t find any, brown sugar or even granulated would be fine here.
Adapted from Smitten Kitchen
Feel free to replace whole wheat pastry flour with all purpose and the coconut sugar with either brown sugar or granulated.
This bread is mildly sweet, so if you are looking for more of a dessert, you can increase the sugar to 1 cup.
If you're not eating it straight out of the oven, I encourage you to throw a slice in the toasted and slather it with some butter. Delicious!
Preheat oven to 350F
In a small pan, melt and brown the butter. Set aside.
In a small bowl whisk together eggs, coconut milk and vanilla extract.
In a large bowl, sift together flours, baking powder and salt.
Mix 3/4 cup sugar and unsweetened coconut flakes into dry ingredients.
Add milk mixture into dry ingredients. Mix with wooden spoon until incorporated.
Add butter, mix until just incorporated.
Pour into 9 x 5 loaf tin. Sprinkle with 1 tablespoon of sugar.
Bake for about 1 hour, until golden brown and a toothpick comes out clean.
Let cool for 5 minutes in pan. Remove from pan and cool on wire rack.
Serve warm, with butter.
Coconut Bread Recipe was last modified: March 7, 2014 by