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Coconut Bread



Ingredients for 1 load:

2 large eggs

1-1/4 cup milk

1 teaspoon vanilla extract or paste

2-1/2 cups unbleached flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup superfine sugar

1-1/2 cups flaked coconut (5 ounces)

6 tablespoons unsalted butter, melted

Garnish: butter and confectioners’ sugar



Preheat the oven to 350 degrees.  Butter and flour a bread loaf pan.


Whisk together the eggs, milk, and vanilla.   In another bowl sift together the flour, baking powder, and cinnamon.  Stir in the sugar and coconut.


Make a well in the center of the bowl and pour in the egg mixture.  Blend them together until just combined.  Fold in the melted butter.


Pour the batter into the prepared pan and bake until internal temperature of the loaf reaches 200 degrees, about 1 hour and 15 minutes.


Cool the bread in the pan for 5 minutes.  Unmold, and cool completely on a rack.  Serve toasted with butter and confectioner’s sugar if desired.


Advance Planning:

Bake a day or two in advance and hold at room temperature.  Toast slices after the third day to regain freshness.


Recipe Jr. from Bill’s Café in Sidney, Australia, featured in an article by R.W.Apple Jr. in The New York Times, Jan. 9, 2002.