Spring gets me in the mood to make quick breads with fresh fruit and light flavors. I had a bag of unsweetened coconut in my cupboard that had gone unused for months, so I decided it was time to put it to good use. I came across this recipe for coconut bread from Smitten Kitchen and decided it was the best way to use it.
I don’t like overly sweet breads so, though her recipe called for sweetened coconut, I used the unsweetened coconut I had without adding any sugar, and it was perfect. The bread is light, fluffy, and slightly sweet.
Heed the warning not to overmix the batter. I did that on my first attempt and it made the bread far too dense. The second time around, it was perfect.
2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon table salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup granulated sugar
1 1/2 cups sweetened flaked coconut
6 tablespoons 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.