Coconut Bread

Yesterday was probably the “laziest” day that Paul and I have had since moving in together. We slept in until 10 (as compared to are usual 7) and basically laid around watching movies on Netflix for most of the day. It was rainy and we just needed to veg out on the couch. Sometime in the early afternoon I decided I needed to be “productive” and bake something.

I saw this recipe on Smitten Kitchen last week and it seemed like the perfect thing to bring us out of a lazy Sunday slump. Between browning the butter, and the smell of the coconut bread baking, this made the house smell AMAZING. The smells alone put us in a better mood!

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You don’t have to brown the butter for this recipe, but I highly recommend it, because browned butter makes everything better! This is excellent fresh out of the oven, but I also enjoyed it toasted this morning. Paul may or may not have eaten some with ice cream…

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Coconut Bread
Author: Life, Love, and Cupcakes
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 5 ounces sweetened flaked coconut (about 1 1/2 cups)
  • 6 tablespoons browned butter
  1. Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
  2. 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.
  3. Butter and flour a bundt pan or 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.
from Smitten Kitchen


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