Silverthyme

A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Friday, March 22, 2013

Coconut Bread


This was nicely coconutty (is that a word?) ... I snatched it from Smitten Kitchen, and will definitely make it again - oh, as usual I didn't add any vanilla - and added just one tsp of cinnamon.


2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt (didn't add this because I used salted butter)
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted or melted and browned, if desired
Vegetable oil or nonstick cooking spray for baking pan


Heat oven to 350 degrees.

In a small bowl, whisk together eggs, milk and vanilla.

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 pour in egg mixture, then stir wet and dry ingredients together until just combined.

Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray.

Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

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