Coconut Bread

February 12, 2014

How are you, my dear friends?

I’ve been busy the past few days and I have not spent enough time with my blog. Somehow, I’ve managed to see the WordPress reader and leave comments and like some of your posts – thankfully. I promise to visit your awesome blogs when I have more time (one whole day, please!). I am also upset that I have not read even a single page of the book I started reading yesterday (booklover problems).

All I can do for today is to write something for my post.

thenotsocreativecook-CoconutBread2

I can’t believe that half a bag of shredded coconut stayed in the fridge for more than a month and I had a difficulty choosing from several yummy recipes. I have not made up my mind for days and when I decided to choose one, I did not regret it.

Coconut Bread

Ingredients:

  • 2 large eggs
  • 1 ¼ cups milk
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp cinnamon powder
  • 1 cup white sugar
  • 1 ½ cups sweetened shredded coconut
  • 6 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 350 F. Butter and flour 9×5-inch loaf pan and set aside.
  2. In a bowl, soft together flour, salt, cinnamon and baking powder. Add in sugar and coconut, and mix until well combined.
  3. In a jug or bowl, combine eggs, milk, vanilla and melted butter. Set aside.
  4. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center and add in the wet ingredients. Mix until everything is incorporated, making sure not to overmix the batter.
  5. Pour in the prepared baking pan and bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in the the center comes out clean.
  6. Remove from the oven and cool the baked bread in the pan for about 30 minutes before transferring to a cooling rack.
  7. Cool completely before cutting.

Source recipe: Coconut Bread by Smitten Kitchen

Well, for a coconut lover like me? This bread is absolutely yummy – great for breakfast or anytime of the day. I was so excited to cut, eat a slice and did not wait for the bread to cool completely that I almost hurt my tongue! I’ll try to be careful next time… or better be patient. 😛

Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

You May Also Like

Mocha Cupcakes with Mocha Fudge Frosting
July 13, 2013
Monggo Braided Bread
December 15, 2017
Maple Oatmeal Muffins + Recipe Video
September 7, 2018

27 Comments

Thanks for stopping by! I'd love to hear from you... :)

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

error

Enjoy this blog? Please spread the word :)