Last week, my friend Alex bought too much shredded coconut and asked me if I wanted an extra bag from her stash. I adore anything coconut, so couldn’t pass up the offer. What I didn’t know is that the bag she was giving me was huge. I racked my brain about how I was going to use all of it and then I remembered this recipe. It uses 2 cups of coconut! This bread is lovely. It has a surprisingly subtle coconut flavor that’s not overpowering and the chocolate and almonds add just enough texture to make it nice and hearty. It’s wonderful any time of the day and best served toasted with lots of butter. A good cup of coffee or tea to go with it wouldn’t hurt either.
- 2 1/2 cups organic all-purpose flour
- 2 teaspoons aluminum free baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup organic sugar or sweetener of your choice
- 2 cups shredded unsweetened coconut
- 1/2 cup sliced almonds
- 1/2 cup dark chocolate
- 2 large organic eggs
- 1 1/4 cups milk of your choice
- 1 teaspoon vanilla extract
- 1/3 cup melted unsalted butter
Preheat your oven to 350 F. Grease and flour a 9X5 loaf pan. (Sometimes I end up using two pans). In a mixing bowl sift together flour, baking powder, salt and cinnamon. Add sugar, coconut, almonds and chocolate.
In a stand up mixer bowl, whisk together eggs, milk and vanilla. Add the dry mixture a bit at a time until just combined, don’t over mix. Add in melted butter and stir until smooth. Pour into prepared pan(s) and bake for 50-65 minutes. Let the bread cool completely before cutting into it. I know it’s hard to wait but you’ll get bigger and better slices if it’s at room temp.
I hope you enjoy this as much as my family does. Happy baking and blessings from my kitchen to yours.