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Coconut Bread

  • Author: Meagan


Brilliant.  Apparently it’s tastiest toasted with butter and honey, but ours never made it that far.  Thanks again to Smitten Kitchen!



2 eggs AND 1 t. vanilla AND 1 1/4 c. milk

2 1/2 c. flour AND 2 t. baking powder

1/4 t. salt AND 1 t. cinnamon

1 c. sugar AND 1 1/2 c. sweetened flaked coconut

6 T. butter, melted (or melted and browned)


Preheat the oven to 350, butter your largest 9 x 5 loaf pan (line it with parchment and butter that as well if you wish), and in a medium bowl, whisk together the eggs, vanilla and milk and set aside.

In a large bowl, whisk together the flour, baking powder, salt and cinnamon, then mix in the sugar and coconut.  Make a well in the center and pour in the egg and milk mixture and using a sturdy spatula, mix until just combined.  Add in the butter and stir just until the batter is smooth – do not over mix! then scrape it all into your prepared pan and bake for about an hour.  For me the perfect time is 65 minutes – it’s a very dense loaf so be sure to use a tester and make sure it comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before turning out onto a rack to cool.  Try to eat just one piece!  This is also really lovely with a big bowl of soup – enjoy!

  • Category: Loaves, Coconut


From Meagan's Kitchen

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