loveandlemons
Coconut Loaf
Toasted coconut and a coconut milk glaze top this moist, coconut-filled healthy breakfast bread from the book Sprouted Kitchen. Great for dessert, too!
👥 1 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350 F. Grease an 8½ inch loaf pan or 2 mini loaf pans with a bit of coconut oil.
2
Spread the shredded coconut on a rimmed backing sheet and toast in the oven until just golden brown, about ⏱️ 4 minutes. Watch it carefully, it can burn quickly. Set aside ½ cup for topping the loaf.
3
In a large mixing bowl, combine 1½ cups of the toasted coconut and the turbinado sugar. Sift in the flours, nutmeg (or cinnamon as I did), baking powder, baking soda, and salt and stir to combine. In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk, coconut oil, and the vanilla. Gently stir the wet mixture in to the dry ingredients until just combined. Pour the mixture into the loaf pan(s) and bake until a toothpick inserted in the middle comes out clean. ⏱️ 45-50 minutes for a full sized loaf pan, about ⏱️ 25-30 minutes for the mini pans. Remove from the oven and let cool to room temperature.
eggs2coconut milk1 (13.5-ounce) can
4
While the loaf is cooling, combine ¼ of the remaining coconut milk and the powdered sugar in a bowl and whisk until there are no clumps. Add more sugar or more coconut milk, to taste, depending on the consistency you prefer. (You won’t use the entire can of coconut milk). Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top.
coconut milk1 (13.5-ounce) can
5
Serve with blackberries on the side, or seasonal fruit of your choice.
fresh blackberries, for serving on the side (I mixed a handful of chopped mango in one, chocolate chips in the other)2 cups
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