Daily Recipe: Coconut Bread
It couldn’t be lovelier in central Texas. The sun is out, the temperature is 75 degrees and our customers are lounging on the patio, drinking $1 Lone Star (one dollar Wednesday! Woo hoo!)
Life is good.
To welcome in the spring, we’re giving you a sweet bread that makes our mouths water. This is a recipe that gets passed from person to person because it’s just too good to resist. We found this recipe on Smitten Kitchen, and if you aren’t familiar with Smitten Kitchen get yourself ready for the promise land of incredible baked good recipes.
This bread (basically a cake in bread form) will make your kitchen smell like heaven. You’ll most likely end up sitting by the oven door waiting for the timer to go off. We recommend eating this bread warm, fresh from the oven. It’s also great toasted with some butter and a sprinkling of powder sugar.
We say the coming of spring is something worth celebrating. The arrival of sunshine, flip-flops and endless outdoor activities deserves a decadent bread like this. Happy eating!
From: Smitten Kitchen
- 2 large eggs
- 1 1/4 cups milk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp table salt
- 2 tsp baking powder
- 1-2 tsp ground cinnamon
- 1 cup granulated sugar
- 5 ounces coconut (about 1 1/2 cups)
- 6 Tbsp unsalted butter, melted
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth, be careful not to over mix.
Butter and flour a 9×5-inch loaf pan. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in a pan for five minutes, before turning out onto a cooling rack.
Eat a slice on its own or serve in thick slices, toasted, with butter and powdered sugar.