I love coconut and believe it or not had a whole big bag leftover from Passover holiday. What to do with it? Of course I had I found this recipe on the Smitten Kitchen website and thought it sounded amazing. You’ll need a 9x5x3 loaf pan and if you’re loaf pan isn’t this size you can pour some of the batter into muffin tins, just don’t fill to the tippy top, it will be a mess, 2/3 to the top is perfect. I made 2 of them and will be freezing one for another time, it should stay in freezer for at least 2 months, cool down completely then wrap with a good plastic wrap and I then put it in a large Ziploc and mark what it is and the date. This bread is not super sweet at all despite the amount of sugar that went into it. I used sweetened coconut and sugar. I ate it plain, and then I ate a slice which I toasted in the oven, and put a little jam on it. It would be awesome with a little butter, or a little honey or just plain. It’s a great bread to serve with breakfast, brunch, lunch , afternoon coffee or tea , or just any time of the day. I am working on a coconut bread with bananas and less sugar, I will keep you posted on that.
2 large eggs ( at room temperature is always best)
1 1/4 cups milk ( I used whole milk) coconut milk could work well here as well
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/4 teaspoon table salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 cup granulated sugar
1 1/2 cups sweetened flaked coconut
6 tablespoons unsalted butter, melted
nonstick cooking spray for baking pan (Pam)
Preheat oven to 350 degrees.
In a small bowl , whisk together the eggs, milk and vanilla.
In a medium bowl, sift together the flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to incorporate. Make a well in the center of the dry ingredients, and pour in the egg mixture, then stir wet and dry ingredients together until just combined. Add melted butter, and stir until just smooth, do not overmix !
I sprayed my loaf pan with Pam Spray. Spread batter in pan and bake until a toothpick or cake tester inserted into the center comes out clean, anywhere from 50 minutes to 1 1/4 hours. It really depends on your oven, my oven was 1 hour cooked through, I think I will cut cooking time to 55 minutes next time I make it.
Serve in thick slices, with butter, jam or honey or just plain.