Coconut Bread

My fingers smell like garlic from stuffing whole cloves into a leg of lamb. I have hard boiled eggs cooling and a box of egg dye on the table. There is a solid milk chocolate bunny in the fridge. I’m wearing a white frilly skirt.

It must be Easter.

To be fair, I’m really only wearing the skirt because it’s supposed to be 70°+ again today. Glorious.

I hope you’re having an enjoyable Sunday whether you’re partaking in Easter festivities, sipping on some wine outside, or curled up on the couch.

I had another “food in a bowl” post on tap, but I figured we could roll with a coconut bread instead. It’s very spring-y, and is great for breakfast, lunch, or dinner. I love coconut. Seriously adore it. I could eat it by the spoonful. This bread doesn’t just toy with it, it full on makes sweet love to it. I used coconut milk because that’s all I have on hand anymore [save for the occasional quart for Andrew], and regular shredded coconut instead of sweetened. I didn’t want it to be too cloyingly sweet. Then I can justify it at any time of the day.

I mixed this all up by hand instead of with the mixer. I’ve found that I tend to overmix when it’s involved. This was probably the most I’ve ever had a quickbread rise. I’m convinced it’s the manual labor.

Seriously, enjoy your Sunday.

Inspiration: Smitten Kitchen

Ingredients

• 2 large eggs, room temperature
• 1 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons (10g) baking powder
• 1 teaspoon cinnamon
• 1 cup (200g) granulated sugar
• 1 1/2 cup (140g) shredded coconut
• 6 tablespoons (85g) butter, melted

Preparation

Preheat the oven to 350° and spray/butter a 9x5x3 loaf pan.

In a small bowl, or a large measuring cup, whisk together the eggs, milk, and vanilla until it’s smooth and creamy. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Add the sugar and coconut, thoroughly mixing it.

Make a well in the center of the dry ingredients. Pour in the egg mixture. Stir until well combined. Fold in the melted butter. Do not over mix. Pour the batter into the prepared pan. The batter should be level.

Bake in the oven for 60-85 minutes. Mine took closer to 85 minutes in order to rise fully and start becoming golden brown on the top. A toothpick should come clean when you jab it in the center. Cool for five minutes before turning it out onto a cooling rack.