Coconut Quick Bread

By • May 1, 2015 18 Comments

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Author Notes: When life gives you key limes, make...key lime curd and then this coconut quick bread to eat with it. Barely adapted from the Wednesday Chef. Alexandra Stafford

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Makes 1 standard loaf

  • 2 eggs
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • Zest of 1 lime
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 5 ounces (1 1/2 cups) unsweetened, shredded coconut
  • 6 tablespoons unsalted butter, melted
  1. Heat oven to 350° F. In a small bowl, whisk together eggs, milk and vanilla.
  2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, lime zest, and salt. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients until just combined. Add melted butter, and stir until smooth. Do not over-mix.
  3. Line an 8 1/2- by 4-inch loaf pan with parchment paper. (You may need to prepare a mini loaf pan or other small vessel in the same manner.) Pour batter into pan, making sure it isn't filled more than 3/4 full. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours, but start checking after 45 minutes. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
  4. To serve, cut into 8 to 10 thick slices. If desired, toast lightly and spread with butter or lime curd.

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Topics: Cake, Breakfast