Today’s the day to bring a slice of the tropics into your kitchen with this irresistible coconut sweet bread. Perfect for breakfast, brunch, or a sweet snack, this recipe is your ticket to flavor town.
Why This Recipe Works
- The combination of coconut milk and shredded coconut gives this bread a moist texture and rich flavor that’s hard to resist.
- Using both brown and white sugar adds depth to the sweetness, making each bite perfectly balanced.
- The addition of vanilla extract enhances the tropical flavors, making this bread a standout.
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup coconut milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and greasing your loaf pan. This ensures your bread won’t stick and bakes evenly. Tip: For extra flavor, you can line the pan with parchment paper and sprinkle a little shredded coconut on the bottom before adding the batter.
Mix Dry Ingredients
In a large bowl, whisk together the flour, shredded coconut, both sugars, baking powder, and salt. This step is crucial for evenly distributing the leavening agents and ensuring your bread rises properly.
Combine Wet Ingredients
In another bowl, mix the coconut milk, eggs, melted butter, and vanilla extract until well combined. Tip: Make sure your eggs are at room temperature to help them mix more evenly with the other ingredients.
Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to a tough bread. The batter should be thick but pourable.
Bake to Perfection
Transfer the batter to the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
Tips and Tricks
For those looking to take their coconut sweet bread to the next level, consider toasting the shredded coconut before adding it to the dry ingredients. This enhances the coconut flavor and adds a slight crunch. Additionally, substituting half of the all-purpose flour with coconut flour can intensify the coconut taste, but remember to adjust the liquid ingredients accordingly as coconut flour absorbs more moisture. Lastly, letting the bread cool completely before slicing ensures clean cuts and the best texture.
Recipe Variations
- Add a cup of chopped nuts, such as macadamia or walnuts, for added texture and flavor.
- Incorporate a half cup of diced pineapple for a tropical twist.
- Swap out the vanilla extract for almond extract to complement the coconut flavor.
- For a chocolate version, mix in a half cup of chocolate chips with the dry ingredients.
Frequently Asked Questions
Can I use light coconut milk instead of full-fat?
Yes, you can use light coconut milk, but keep in mind that the bread may be less moist and rich in flavor. Full-fat coconut milk is recommended for the best results.
How should I store the coconut sweet bread?
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results.
Summary
This coconut sweet bread is a delightful treat that combines the rich flavors of coconut with the comforting texture of classic sweet bread. Perfect for any occasion, it’s sure to become a favorite in your recipe collection.