Coconut Bread
There has been a new addition to my kitchen. No it’s not new oven mitts to replace the ones I currently have that are quite burnt, dirty and torn. No it’s not ladle so that I stop pouring soups and batter with a measuring cup. And no it’s not the cookbook holder that would keep me from having to maneuver through books with dirty hands and keep the pages clean.
It’s a hammer! Yes – a hammer. It’s the hammer that caused me to almost crush my pinky finger this past weekend. Well, it actually wasn’t the hammer’s fault. You see, I was trying to show off in front of my father-in-law and show him how I had turned into a coconut cracking expert. Being the gentleman that he is he of course offered to help but being the stubborn lady that I am I just had to do it myself. Then I had to act as if nothing happen when my my hand slipped, stuff fell into the sink and I temporarily lost sensitivity on the tip on my pinky. (He doesn’t read the blog…so don’t tell him.)
My pinky is fine! And this coconut bread was well worth the pain.
Coconut bread is a delicacy from Barbados, where my father-in-law is from. He told me many stories about how his mother made it with coconut grated by hand with graters they made themselves out of sheets of hard metal.
Um…yea…this chica was not going through all of that. You know how long it would take to grate coconut on the rough side of the grater not to mention the potential for injury. I mean, if that’s how you roll, go for it. I took a zippy shortcut with my food processor. Just process the coconut until it looks like snow and voila!
Oh and the recipe is not the traditional one either. After my third go around at making this, I have developed a lighter version that got a thumbs up from the coconut bread gurus (the hubs and father-in-law). It’s got a tight crumb but remains light with just a touch of sweetness and a ‘lil bite from the coconut. If you decide you don’t want to go through the trouble of grating fresh coconut, use store-bought but try to find the unsweetened kind for this recipe.
Technically this is not a bread. It’s a cake that thinks it’s a bread. Call it whatever you want and make sure to bake it because you won’t be disappointed. (Maybe your pinky finger will bit it will get over it.)
Coconut Bread
Ingredients:
8 ounces all purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
Pinch of cinnamon
4 ounces melted unsalted butter
2 eggs
4 ounces granulated sugar
1 teaspoon vanilla extract
8 ounces evaporated milk
8 ounces finely grated coconutDirections:
Preheat the oven to 350 degrees. Spray the inside of a loaf pan with nonstick cooking spray.
In a medium bowl, whisk the flour, baking powder, salt and cinnamon and set aside.
In another medium bowl, combine the butter, eggs, sugar, vanilla extract and milk. Then pour the wet ingrediants into the flour mixture and mix using a wooden spoon or a rubber spatula mix until all the ingredients are combined. Stir in coconut.
Pour the batter in the prepared loaf pan. Bake for 50-60 minutes or until firm to the touch and a toothpick inserted into the center of the cake comes out clean. Cool completely over a rack before slicing and serving.
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Amy — February 18, 2011 @ 6:25 pm
Ha. Did he also tell you about his mother having to walk miles to school, in the heat, while carrying a 30 pound bag of books on his back? I love those stores…
So sorry about your pinky. OUCH. My sister nearly cut off her thumb a few months ago in the name of a good strata. She had stitches to prove it.
Like there’s any chance I’m not making this?…
Rosa — February 18, 2011 @ 7:07 pm
So soft and delicious looking! A heavenly treat.
Cheers,
Rosa
A Plum By Any Other Name — February 18, 2011 @ 7:59 pm
Ha, I was wondering how you were going to work your hammer into the kitchen. That smarts! Had no idea how to process an actual coconut, glad to know the ‘ole trusty food processor can do it. As always, looks delicious!
P.s. I made those pancakes: just heavenly!
Monica — February 18, 2011 @ 8:20 pm
Do I have a tip for you.. .next time to open the coconut without any major injuries…. Preheat the oven to 400F with the oven rack placed in the center. Drain the liquid out of the coconut (see note below). Place the drained coconut in a shallow pan and place it in the oven for 10-15 minutes until the hard outer shell is visibly cracked. Remove from the oven and allow to cool com
Note: The easiest way I find to puncture the eyes of the coconut is to use an electric drill, but some people report good results using an ice pick, screwdriver, or hammer and nail.
See you can still have the hammer in the kitchen!
Eliana replied: — February 19th, 2011 @ 7:45 am
Monica – thanks sooooo much for this incredible tip. I am going to run out and buy myself a coconut today and give this a try.
Jackie Hale — February 18, 2011 @ 8:33 pm
I love COCONUT anything!!! This looks amazing! Question, does the coconut bake into the bread or does it have chewy bits of coconut in it? Cause my family, the hubs and the girls love the taste of coconut but not the actual flakes.. Thanks, J
Eliana replied: — February 19th, 2011 @ 7:46 am
Hmmm – the coconut doesn’t bake in completely Jackie. But the bits are really really small.
Blog is the New Black — February 18, 2011 @ 9:11 pm
This looks awesome! I recently tried making “almond joy” bread and while I liked it, this looks much better- more moist!
Angie's Recipes — February 19, 2011 @ 3:57 am
Fresh coconut bread! I wish i could grab a few slices and enjoy them with my morning tea!
Katrina — February 19, 2011 @ 7:42 am
This bread looks so yummy! Great recipe.
Baking is my Zen — February 19, 2011 @ 7:46 am
LOVE coconut. This looks wonderful. Glad to read your pinky is fine.
Carmen
joanne — February 19, 2011 @ 8:09 am
You know, if you call it bread then you can have it for lunch. No questions asked. Just saying.
I cannot believe you used a fresh coconut! You are a stronger woman than I’ll ever be. Literally. I think even if I went at a coconut with all my strength I would end up with nothing more than an ER visit.
shelly (cookies and cups) — February 19, 2011 @ 8:16 am
SO glad your pinky is intact!! The bread looks amazing. I have been looking for a good recipe for coconut bread. Can’t wait to try this
Jeanine — February 19, 2011 @ 8:25 am
OUCH!! But…that bread does look fantastic! And I’m sure it wouldn’t taste nearly as good if you had used store bought shredded coconut.
Amanda — February 19, 2011 @ 11:23 am
What a beautiful bread!
Gloria — February 19, 2011 @ 1:16 pm
Cool new kitchen tool! I’m so imressed you broken into a fresh coconut. Glad to hear that your pinky is fine. Your bread looks gorgeous.
Bonnie — February 19, 2011 @ 1:53 pm
Sorry but I have to lodge a complaint about this recipe. You see, I just (sort of) started a diet and I absolutely cannot resist anything with coconut in it. So, you can see my dilemma. Do I forgive you and make this yummy looking bread/cake? Or, do I ….. oh, I’m just going to forgive you this once. After all, tomorrow (or next week) will be a good time to start the diet.
Best,
Bonnie
Spike — February 19, 2011 @ 3:52 pm
I love fresh coconut! love that you have a hammer in the kitchen
flourchild — February 19, 2011 @ 7:25 pm
Wow this bread looks and sounds amazing! Im glad your finger is OK. I hurt mine lifting weights and paid the Dr. 200.00 to tell me it will be OK;(
Hannah @ Pickled Sweets — February 19, 2011 @ 10:03 pm
a barbados delicacy! i never knew that! and boy, does it look flipping good! I’d definitely go for fresh grated coconut too
Barbara Bakes — February 19, 2011 @ 10:32 pm
I love a cake that thinks it’s a bread. Then there’s no guilt about eating it any time of the day. It sounds fabulous!
Katrina — February 19, 2011 @ 11:36 pm
Ooh, sounds and looks yummy. Sure went through quite the ordeal to get there, but it looks like it was worth it! I have 5 lbs. of unsweetened coconut, hmmm?
Xiaolu @ 6 Bittersweets — February 20, 2011 @ 2:03 am
Wow fresh coconut — really good for you! I don’t like the super-sweetened storebought flakes most of the time so I’m really glad these don’t use those.
Christina — February 20, 2011 @ 10:37 am
Ooo Coconut bread!! This looks awesome. I’d like a hammer to use in my kitchen, but I’d probably break some fingers off too.
Mary — February 20, 2011 @ 11:59 am
What a luscious treat. This is a really fine recipe. I’d love to have a slice of this with my morning coffee. I hope you have a great day. Blessings…Mary
Julie — February 20, 2011 @ 12:56 pm
This looks amazing! A great recipe to try sometime soon! Have a wonderful day and weekend!
Melanie — February 20, 2011 @ 7:57 pm
Hi Eliana, I just wanted to thank you for all your sweet comments on our blog! And this bread looks fantastic!! Hope you have had a nice weekend!
nikki — February 20, 2011 @ 8:24 pm
hello yum! this looks delicious. i want to try it in mini loaves, i’m with you on the food processor short cut for sure. the picture of the coconut is stunning!
biz — February 20, 2011 @ 8:30 pm
Glad you didn’t break your finger!! The bread looks amazing – never thought of adding coconut to bread!
Tracy — February 20, 2011 @ 8:47 pm
This looks so light and lovely! A must-try for sure.
Brian @ A Thought For Food — February 21, 2011 @ 11:21 am
I adore the texture that coconut brings to baked goods… so this is right up my alley. Great post!
Soma — February 21, 2011 @ 6:51 pm
Ouch that must have hurt.
The bread looks amazing and I love it that you used fresh coconut (sans the injury). You have an amazing space out here.
The Hubs — February 22, 2011 @ 12:17 am
I want to thank my wife for taking on the challenge of making coconut bread. Her version is lighter than the traditional denser one we’re used to. However, the flavor was good. Way to go sweetie.
CookiePie — February 22, 2011 @ 11:28 am
That is GORGEOUS — I must try!!! Would it be wrong to add mini chocolate chips?
Eliana replied: — February 22nd, 2011 @ 11:30 am
Of course not!!! The next time I make this, I will certainly be adding some mini chocolate chips. YUM!
Abby — February 22, 2011 @ 1:56 pm
I love the flavor of coconut? And the fresh stuff? Be still my heart. Brad won’t touch it, which means it’s mine, all mine. Lovely with coffee!
The Duo Dishes — February 22, 2011 @ 6:01 pm
Messing with a coconut is not an easy feat. You have to put your game face on! But it’s worth the effort. And everybody can profit from a bit of this.
Duchess — February 23, 2011 @ 10:27 am
Oh I cant wait to try this!
Lisa @ The Cooking Bride — February 23, 2011 @ 5:25 pm
I am impressed you cracked open and cubed your own coconut. The lazy cook in my would have just bought the store brand.
Scootabaker — February 23, 2011 @ 5:55 pm
Holy Yum Bread! I’ve never heard of Coconut Bread. That’s definitely one to remember!
Jen @ My Kitchen Addiction — February 23, 2011 @ 9:15 pm
Lovely! I just made some banana bread with coconut in it, but I definitely didn’t start with a fresh coconut. Bravo!
PeachPie — April 10, 2012 @ 3:00 pm
Just recently I cracked open a fresh coconut myself and I’m only 11 so ha ( no offence or anything it’s just that I love being better at things than adults)
PeachPie — April 10, 2012 @ 3:02 pm
Just a hint next time try using a mallet it is much easyer
junerose — June 16, 2012 @ 3:25 pm
TIP for cracking the coconut. I do this all the time to make macaroons from my abundance of coconuts. After you get the water out (I love using a drill) put the coconut in an old pillow case or wrap in a towel and sling it onto a concrete surface a couple times! safe and effective!
Yvonne — October 7, 2012 @ 12:50 pm
I baked up this yummy sounding bread for my husband who digs coconut M&M’s, so I thought what a cool bread to bake for the taste of coconut. I did tweak the recipe a bit and added some almond extract to give it an Almond Joy kind of taste. Thanks for sharing this great recipe.