Coconut Bread Recipe

March 7

coconut bread
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.
coconut bread ingredients
coconut bread ingredients
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!
coconut bread
coconut bread
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.
coconut bread
coconut  bread

Coconut Bread Recipe

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!

6 tablespoons unsalted butter
2 large eggs
1 1/2 cups coconut milk
1 teaspoon vanilla extract
1 cup whole wheat pastry flour (can use all purpose instead)
1 1/2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cups + 1 tablespoons of coconut sugar (can use brown or granulated sugar instead)
1 1/2 cups unsweetened coconut flakes

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.

https://mysecondbreakfast.com/coconut-bread-recipe/

Coconut Bread Recipe was last modified: March 7, 2014 by My Second Breakfast

2 thoughts on “Coconut Bread Recipe

  1. I’ve been meaning to make this before I move flats because I have coconut milk and flour in the cupboard that I don’t want to bother moving to the new place. Finally made it tonight and it was delish! The coconut flavour really comes through and the crunch on the outside and soft texture on the inside is amazing. I added bits of dark chocolate to the middle of the loaf, in a layer (BC chocolate goes w everything!) And it was really tasty. It made more a surprise in every slice. Thanks for sharing the recipe!

    1. CHOCOLATE DOES GO WITH EVERYTHING! You are my favourite. I’m glad you liked the recipe. I also really loved the crunchy outside (:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.