Date Originally Made: 1/12/16
This coconut quick bread would be great with some lemon marmalade or apricot preserves for breakfast any day of the week. Please note my intended modifications to the recipe and I’ll probably be making this again so I’ll get a chance to try those out.
- Link: https://food52.com/recipes/35709-coconut-quick-bread
- Review: Made this for dessert with friends after the poblano mac n cheese dish and honestly we were too full for it then! I did, however, bring it to work a few mornings for breakfast. It was super easy to pull together since I had all the ingredients on hand. Next time I make it though I think I’d cut the butter in about half and sub in some Greek yogurt. Since the butter is melted I think that it’ll still have a good texture and flavor and you don’t need that much butter to hold it together! I love coconut though so I’d definitely make it again! If you don’t like coconut you won’t like this bread though.
Remi’s Recipe (with all modifications to Food 52’s original recipe)
Makes 1 standard loaf
- 2 eggs
- 1 1/4 cups milk (can use almond milk)
- 1 teaspoon vanilla extract
- 2 1/2 cups flour (I’d sub some for whole wheat flour, no matter what use unbleached flour)
- 2 teaspoons baking powder
- Zest of 1 lime
- 3/4 teaspoon kosher salt
- 1 cup sugar
- 5 ounces (1 1/2 cups) unsweetened, shredded coconut
- 6 tablespoons unsalted butter, melted (this amount could be halved if you sub in honey for half the sugar — so Remi mod: 3 T unsalted melted butter, 1/2 cup sugar, 1/2 cup honey (melt if you’re using raw honey that’s crystallized)
- Heat oven to 350° F. In a small bowl, whisk together eggs, milk and vanilla.
- In a medium bowl, whisk together flour, baking powder, lime zest, and salt. 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 over-mix.
- Grease a standard loaf pan. Pour batter into pan, making sure it isn’t filled more than 3/4 full. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours, but start checking after 45 minutes. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.