Toasted Coconut Bread
Elevate your baking game with this irresistible Toasted Coconut Bread, a tropical twist on classic quick bread that's perfect for any time of the day. Featuring golden, aromatic toasted coconut folded into a moist and tender batter made with coconut milk, melted butter, and a touch of vanilla, this recipe delivers a rich depth of flavor in every bite. The subtly sweet loaf is easy to make, coming together in just under 20 minutes of prep time, while the toasted coconut topping adds a delightful crunch and visual appeal. Serve slices warm or at room temperature, either plain or with a smear of butter for added indulgence. With its perfect balance of texture and tropical flavor, this Toasted Coconut Bread is sure to become a favorite in your baking repertoire! Keywords: Toasted Coconut Bread, quick bread, tropical flavors, coconut recipe, easy baking.
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Recipe Information
Ingredients
- 120 grams shredded unsweetened coconut
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 85 grams unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 180 milliliters coconut milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch (23x13 cm) loaf pan and line it with parchment paper for easy removal of the bread.
Spread the shredded unsweetened coconut evenly on a baking sheet. Toast in the preheated oven for 5 minutes or until lightly golden and aromatic, stirring halfway to prevent burning. Let it cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the melted unsalted butter, eggs, vanilla extract, and coconut milk until smooth and creamy.
Gently fold the wet ingredients into the dry ingredients using a rubber spatula, mixing just until combined. Avoid overmixing as it can affect the bread's texture.
Fold in the toasted coconut, reserving a small handful for sprinkling on top if desired.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved toasted coconut over the batter for a decorative touch.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve the toasted coconut bread as is or with a spread of butter for added richness. Enjoy!
Nutrition Facts
Calories |
3127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 115.9 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 392.7 g | 143% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 173.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 150 mg | 12% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 947 mg | 20% | |
*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.
