Sunday, April 3, 2011

Coconut Bread

Until I found this recipe on Sweet Savory Planet, I had never heard of Coconut Oil... But I knew I had to try this bread, so I went on a search, a hunt... A quest is probably more accurate to be honest.
After checking at 3 different stores, I finally found it in the 3rd one. I really didn't want to have to go to a health food store, Because I have a really long list of things I want and not a lot of money for them, and not a lot of will power against my own will sometimes. Luckily Superstore had it in their health food/organic/save-the-earth section. I kind of had to dig to find it, but I found it...

It is weird stuff. Really hard... REALLY REALLY hard, and you have to melt it to use it, so it adds an extra step, But It adds a whole different level of flavor too. I did a little google-ing and found this site... If you want more info, just do some google-ing of your own... TONS of links pop up.

(in the picture below, you can see Wilson's head. He was catching some sun comming through the windows... and trying to get me to drop something on the floor that he could snatch up)

1 cup sweetened coconut (grated, shredded, flakes, whatever works for you, I used shredded)
2 cups All Purpose Flour (I took out about 2-3 TBSP of the flour and added in some Milled Flax seed)
1/2 cup white granulated sugar
1/4 cup brown sugar
1 TBSP baking Powder
1/4 cup Virgin Coconut Oil (melted, so it is liquid and not rock-solid)
1 cup unsweetened coconut milk
1 egg
1 tsp. Vanilla

Preheat Oven to 350 F
Prepare the loaf pan by greasing the pan and the flouring (pay close attention to the corners)
sprinkle a little coconut on the bottom of the loaf pan.
Mix the coconut, flour, sugars, and baking powder in one large bowl
In another bowl, add in the coconut oil, coconut milk, egg, and vanilla and mix together well.
Add the wet ingredients to the dry and mix until just blended.
Pour into the prepared loaf pan
Bake at 350 for about an hour until a toothpick inserted comes out clean.

Cool in the loaf pan for about 10 minutes, and then transfer to a wire rack to continue cooling.

You can toast the coconut also, But I prefer the un-toasted.

This bread is amazing with the Lemon-Lime Curd used as a spread on top... Laura at Sweet Savory Planet is a genius!!!!

I will definitely be trying the coconut oil in other baked goodies now... and Same with the coconut milk. Its a whole different layer of flavour, and I can't wait to use it in baking again. Every time I've used Coconut milk, it has been for something Savory, like Marinating shrimp skewers (BTW, I'll post some really yummy BBQ recipes in the summer, when there isn't 4 feet of snow on the ground)


  1. okay, this sounds sooo delish! Can't wait to try it out on the weekend. Thanks for sharing. :)

  2. No problem! I'm making it again this weekend! And trying the Coconut Oil in a few other recipes too.

  3. virgin coconut oil is a lovely ingredient and it gets such a bad rap! The coconut milk gives it such a creamy texture. I am going to try this recipe with untoasted coconut but I am kind of hard wired to toast! Thank you for honoring this recipe.


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