Fall

Coconut Quick Bread

May  1, 2015
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

  • Prep time 10 minutes
  • Cook time 45 minutes
  • Makes 1 standard loaf
Ingredients
  • 2 eggs
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 lime, zested
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 5 ounces (1 1/2 cups) unsweetened, shredded coconut
  • 6 tablespoons unsalted butter, melted
In This Recipe
Directions
  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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I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.