I know……..I know……..
I KNOW!! Another quick bread.
But this one was made special, for one exceptionally special girl.
She loves coconut, so this was a natural pairing for her ~ and she absolutely loved it. Toasting the coconut first really imparted an extra flavor boost to this bread, so don’t be tempted to skip that step.
And in my opinion, a shot of coconut rum would boost the flavor here too, but that’s generally”frowned upon” to the under-21 crowd.
1 cup coconut
2 cups flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup butter, melted
1 teaspoon vanilla
Preheat oven to 350 degrees. Spray a 9” x 5” pan with cooking spray.
Spread the coconut onto a baking sheet, and toast in the oven until nicely browned. Remove from the heat and allow to cool.
In a large bowl combine the cooled toasted coconut, flour, sugar, baking powder and salt. In a separate bowl or large measuring cup, whisk together the egg, milk, butter and vanilla. Pour liquid mixture over the flour mixture and fold with a spatula until just combined. Do not over mix.
Scrape batter into the prepared pan and smooth the top. Bake for 50 minutes to one hour, until a tester inserted in the center comes out clean. If the bread seems to be browning too quickly, cover loosely with foil the last 15 minutes of the baking time.
Allow to cool for 15 minutes before removing from the pan. Cool completely before slicing.