Recipe Image

Servings:

Coconut Bread

This bread is mildly sweet, so if you are looking for more of a dessert, you can increase the sugar to 1 cup. If you're not eating it straight out of the oven, I encourage you to throw a slice in the toasted and slather it with some butter. Delicious!

Total Time

1hr 30min

5.0

2 Ratings

Author: My Second Breakfast

Servings:

Ingredients

•

1/3 cup

Unsalted Butter

•

Farmhouse Eggs® Large Brown Eggs

•

1 1/2 cups

Coconut Milk

•

1 tsp

Vanilla Extract

•

1 cup

Whole Wheat Pastry Flour

or All Purpose Flour

•

1 1/2 cups

All-Purpose Flour

•

2 tsp

Baking Powder

•

1/4 tsp

Salt

•

3/4 cup

Coconut Sugar

or Brown Sugar, Granulated Sugar

•

1 1/2 cups

Unsweetened Coconut Flakes

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

In a small pan, melt and brown the Unsalted Butter (1/3 cup) . Set aside.

In a small bowl whisk together Farmhouse Eggs® Large Brown Eggs (2) , Coconut Milk (1 1/2 cups) , and Vanilla Extract (1 tsp) .

In a large bowl, sift together the dry ingredients: All-Purpose Flour (1 1/2 cups) , Whole Wheat Pastry Flour (1 cup) , Baking Powder (2 tsp) and Salt (1/4 tsp) .

Mix Coconut Sugar (3/4 cup) and Unsweetened Coconut Flakes (1 1/2 cups) into dry ingredients.

Add milk mixture into dry ingredients. Mix with wooden spoon until incorporated.

Add melted butter, mix until just incorporated. Pour into 9 x 5 loaf tin. Sprinkle with 1 Tbsp Coconut Sugar. Bake for about 1 hour, until golden brown and toothpick comes out clean.

Let cool for 5 minutes in pan. Remove from pan and cool on wire rack.

Serve warm with butter. Enjoy!

Nutrition Per Serving

CALORIES

1061

FAT

65.0 g

PROTEIN

15.2 g

CARBS

109.8 g