Coconut Bread
{(rater>id=100|name=recipes:coconut_bread|type=rate|headline=off)}
| Preheat: 350° | Yield: 1 loaf | |
| Prep: 0:00 | Wait: 0:00 | Cook: 1:15 |
Ingredients
- 2 large eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 1/2 cups flour, more for dusting pan
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 cup superfine sugar
- 5 ounces flaked coconut (about 1 1/2 cups)
- 6 tablespoons unsalted butter, melted
- Vegetable oil or nonstick cooking spray
- Butter, optional
- Confectioners' sugar, optional.
Directions
- Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
- In a medium bowl, sift together 2 1/2 cups flour, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not overmix.
- Oil and flour an 8 1/2-by-4-inch loaf pan. Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
- To serve, cut into 8 to 10 thick slices. If desired, toast lightly, spread with butter, and dust lightly with confectioners' sugar.