Cocomacadana Bread
Delight your taste buds with Cocomacadana Bread, a tropical-inspired quick bread that combines the creamy richness of coconut milk, the nutty crunch of macadamia nuts, and the subtle sweetness of shredded coconut. This easy-to-make loaf is perfectly soft and moist, thanks to the flavorful blend of melted butter and coconut milk, while a touch of vanilla adds warmth to every bite. With just 15 minutes of prep time and a single bowl for wet and dry ingredients, this recipe is perfect for both seasoned bakers and beginners looking for a simple yet indulgent treat. Serve it as a satisfying breakfast, a midday snack, or a decadent dessert paired with a dollop of whipped cream or a drizzle of honey. Whether you’re celebrating the flavors of the tropics or simply craving a unique twist on classic quick bread, Cocomacadana Bread promises to become a favorite in your recipe rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 cup shredded unsweetened coconut
- 0.75 cups chopped macadamia nuts
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 1 cups coconut milk
- 2 whole large eggs
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, shredded coconut, chopped macadamia nuts, baking powder, baking soda, and salt. Set aside.
In a separate bowl, combine the melted unsalted butter, coconut milk, eggs, and vanilla extract. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula just until combined. Do not overmix; the batter should be slightly lumpy.
Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze individual slices and reheat as needed.
Nutrition Facts
Calories |
3863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 125.2 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 177.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 240 mg | 18% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
