Description
This bread is delicious on its own, but if you want to go decadent – top it with lime curd or a dab of butter, and some extra toasted coconut.
Ingredients
Units
Scale
- 1 cup (90g) sweetened coconut, lightly toasted
- 1 cup (120g) unbleached all-purpose flour
- 1 cup (120g) white whole wheat flour
- 3/4 cup (150g) sugar
- 1 tablespoon baking powder
- 1/4 cup (60ml) unrefined virgin coconut oil
- 1 cup (240ml) milk or unsweetened coconut milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan for easy bread removal later.
- Toast the Coconut: Spread the coconut flakes evenly on a baking sheet. Bake until golden brown, stirring occasionally to prevent burning. Set aside to cool.
- Combine Dry Ingredients: In a large mixing bowl, sift together both flours, sugar, and baking powder. Add toasted coconut and mix well.
- Melt Coconut Oil: Gently melt the coconut oil in a small pan or by placing a heatproof bowl over a pot of simmering water. Let it cool slightly before mixing with other wet ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract. Once mixed, gradually combine with melted coconut oil.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove from the pan to cool completely.
Notes
- Ensure all ingredients are at room temperature to facilitate mixing.
- Toasting the coconut enhances its flavor and texture in the bread.
- Check the bread at the 45-minute mark to prevent overbaking.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Baking
- Method: Baking
- Cuisine: American