This is obviously not a full loaf, which we’ll say is a testament to the bread’s irresistibility, rather than my laziness as a photographer.

Coconut Loaf

Tuesday, January 19, 2021

  • 1 + 1/4 cups (295 mL) coconut milk (for baking, I prefer the full-fat — i.e., not “light” — a variety that comes in a can and can be found in the baking aisle of most grocery stores)
  • 1 teaspoon (5 mL) vanilla bean paste (or vanilla extract)
  • 2 + 1/2 cups (315 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt (or table salt)
  • 2 teaspoons (10 grams) baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 cup (150 grams) granulated sugar
  • 5 ounces (140 grams) sweetened flaked coconut (about 1 + 1/2 cups)
  • 6 tablespoons (85 grams) unsalted butter
  1. Prepare a 9 x 5-inch loaf pan with butter and flour, or coat with a nonstick spray.
  2. Melt and brown your butter in a small saucepan, then pour into a heat-proof bowl to cool slightly.
  3. In a small bowl, whisk together eggs, coconut milk, and vanilla. Canned coconut milk naturally separates into two layers at room temperature: liquid on the bottom and coconut cream on top. If your coconut milk has separated, whisk it until roughly homogenous before measuring out your 1 + 1/4 cups and adding to the eggs and vanilla.
  4. In a medium bowl, sift together flour, salt, baking powder, and cinnamon.
  5. Add the sugar and coconut, and stir to mix.
  6. Make a well in the center and pour in the egg mixture, then stir together the wet and dry ingredients until just combined, being careful not to over-mix.
  7. Add the brown butter and stir until just smooth.
  8. Spread the batter into your prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 + 1/4 hours (mine took exactly one hour, so if your oven runs hot, maybe take a peek a couple of minutes early).
  9. Cool in pan for five minutes before gently turning out onto a cooling rack to cool all the way.
  10. Serve in thick, decadent, gorgeous slices. I like it as is, but Deb suggests serving it toasted with butter and dusted with confectioners’ sugar or with a salted honey brown butter spread, both of which sound fabulous.

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Helen Grace

Pursuing the simple joys of butter, flour, and eggs, 52 weeks a year.