I have a number of
I love to bake and in this recipe,
So here it is, from
1/2 cup (1 stick) unsalted butter, melted, plus more for greasing pan
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 cup brown sugar, packed
2 eggs, lightly beaten
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated
1 1/2 cups of unsweetened coconut milk
1 1/2 cups shredded coconut, toasted
What to do:Preheat the oven to 275. Grease bottom and sides of a 9x5 inch loaf pan with butter. In a large bowl, mix the flour with the baking powder, salt, and cinnamon. In another large bowl, whisk together melted butter with the brown sugar, eggs, vanilla, and lemon zest. Pour in the coconut milk and whisk together. Pour the wet ingredients into the dry ingredients and fold everything together with a spatula until you have a smooth batter. Gently fold in the shredded coconut until evenly distributed. Pour into the prepared loaf pan and set it on a cookie sheet. Bake for 1 hour to 1 hour 15 minutes, or until a wooden toothpick comes out clean when inserted into the center of the bread. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 20 minutes or so; then when cool enough to handle, remove the coconut bread to a cutting board and let it cool completely before slicing.
Thoughts/Results:The coconut bread turned out nicely... It was admittedly a bit dry, a littel bit more dry than I would have preferred (I didn't get to make the actual pineapple butter that Tyler suggested as an accompaniment, although I think that would have given it a great flavor complement and make the bread less dry... I made a version of pineapple butter but it didn't set up very well!). But the flavors of the bread were great. The coconut is not overpowering -- more subtle hints of the coconut. The lemon zest actually comes across fairly strong, so next time, I would probably cut back a little on the lemon zest. I think that this would also be fabulous with chocolate chips (but really, almost anything is better with chocolate chips!) mixed into the batter.
The bread was a big hit with Mr. J. He brought some to work and although it crumbled quite a bit before he made it to work, he devoured it. The bread keeps well for at least a week (we took Tyler's suggestion and wrapped it up tightly and placed it in a plastic bag).
Cheers! Thanks to TFF for having me as part of this group! (I actually made a second Tyler Florence dish this past week, but will wait to post til next week :))