Tuesday, August 5, 2014

Coconut Loaf


I woke up this morning craving something different than the usual yogurt and fruit or slice of toast for breakfast. Quickly I thumbed through my cookbooks and came upon this lovely recipe. "The Sprouted Kitchen" , by Sarah Forte is one of my all-time favorites. I love it when I pull out an older cookbook and find a new recipe.


This coconut loaf will surprise you. It surprised me. The recipe calls for three types of coconut; coconut oil, milk and then shredded. Even with all that coconut the flavor is still subtle, the texture is bread like.......quite unexpected. In the book there is a picture of the loaf served alongside some fresh blackberries. As it happens wild blackberries are growing like crazy around here and are ready for the pickings.


The only trouble I had was my own undoing. The shredded coconut needed to be slightly toasted and I burned it twice, one time right after another. The third time; I stood watch over the oven and they turned out perfectly. Wanted to note that the instructions for the recipe does point out how quickly the coconut will brown and to keep close a watch but I obviously did not pay attention. After allowing the bread to set for 20 to 30 minutes I cut and toasted our first slices in the oven under the broiler. This added a nice crunch to the texture. Good cold or warm any time of the day.

Ingredients:

For loaf:

1/4 cup extra-virgin coconut oil, melted (plus a little more to grease the pan)
1 1/2 cups unsweetened shredded coconut (divided) save 1/2 for topping
3/4 cup turbinado sugar
3/4 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
1 cup coconut milk (whole)
1 teaspoon vanilla extract

For glaze:

1 cup powdered sugar
1/4 cup coconut milk
1/2 cup toasted and shredded coconut
Wild berries

To prepare:

Set oven to 350F. Coat 8 inch loaf pan with a thin layer of coconut oil.

**Toast coconut on a baking sheet and watch carefully, only takes a few minutes, be diligent**

In a large bowl combine 1 1/2 cups shredded coconut and turbinado sugar. Sift in the flours, nutmeg, baking powder, baking soda and salt and mix until combined.

In another bowl, whisk the eggs together, then the coconut milk, coconut oil and vanilla. Mix wet and dry ingredients until just combined. Pour into loaf pan and bake 45 to 50 minutes, check with toothpick in middle of loaf to be sure. Let cool 20 to 30 minutes.

Whisk together powdered sugar and coconut milk to  make glaze. Pour over cake and sprinkle shredded coconut on top. To serve cut into slices and garnish with fresh berries of your choice.


**Recipe called for 2 cups shredded coconut total, I used 1 1/2 cups total and was very happy with the results. For original recipe click here.





Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

57 comments:

  1. Coocnut and berries, mmmm! I also love the shredded coconut for some lovely texture in every bite!

    Julie
    Gourmet Getaways

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  2. Cheri, you have such a great collection of cook books! I'm a bit envious!
    I love that you toasted these slices under the broiler. It sounds like a delicious cake indeed!

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    1. Hi Helen. you and I can call it a collection but my husband calls it an obsession. Ha!

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  3. I've burned coconut too! It happens so quickly. The berry and coconut combination looks wonderful xx

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    1. Hi Charlie, coconut does burn quick that's for sure but twice in a row....ugh!

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  4. This is reminding me to revisit that cookbook! What a gorgeous loaf. I am so into coconut lately.

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  5. Fantastic recipe, thanks for sharing. I usually toast on the stove top so that I can keep on eye on what I am toasting :)

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    1. Hi Tandy, that's a great idea, will try the stove top next time.

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  6. Wow that sounds wonderful. It looks great too. So jealous of those plump blackberries - I know you will enjoy those too.

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    1. Hi Tricia, trying to come up with some recipes as the blackberries are ripe now.

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  7. Cheri, I love love coconut based breads and this loaf looks mind blowing!! Too good!

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  8. The Sprouted Kitchen is such a good cookbook. One of my fave as well.
    That is one great looking loaf Cheri, I wouldn't mind having a slice right now with my coffee!

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    1. Hi Mike, this is a great one to enjoy with coffee. Thanks!

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  9. This sounds like such a delicious bread, Cheri! I love coconut and have burned more than my share trying to gently toast it :) How lucky you are to have such beautiful, local berries to serve it it.

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    1. Hi Susan, right now I'm going crazy coming up with ideas on what to do with them all, think some jam might be in order.

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  10. Hey Cheri, I like the end result of this particular recipe. Also empathize with your singeing of shredded coconut... happens to me from time to time with pine nuts....

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    1. HI Sandra, was just thinking of you the other day, bet your busy canning and enjoying your garden. XXOO

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  11. I love coconut! Never had a coconut loaf, though. This looks terrific. And now I know to make sure I pay attention when I'm toasting the coconut! (I'm apt to wander off or get distracted during such times.) Good stuff -- thanks.

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    1. Hi John, this is a great loaf as it is not too sweet, the coconut is just perfect in here.

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  12. Love coconut. Looks yummy..Will try soon:-)

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  13. Such an interesting and unusual bread loaf. I love the pictures, especially the first one. I also like the texture of the glaze. I would have done the same thing with the coconut. Happens to me all the time with toasting nuts if I don't stand there the whole time. Thanks for sharing such a unique recipe, Cheri.

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  14. This bread looks really tempting! Ooohhh, I love blackberries...

    Cheers,

    Rosa

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    1. Thanks Rosa, me too, right now we have tons of them that are ready to be picked, need to figure out what to do with them.

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  15. Cheri, this bread looks so delicious! I really love all the flavor here. I have had the same problem toasting coconut. You can't your eye off of it for a second. Pinning!

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    1. Your so right Cindy, not a second, I was so mad at my self.

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  16. My mum would fall head over heels over this lovely bread :D
    Delicious!

    Cheers
    Choc Chip Uru

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  18. I love anything with coconut. This is one gorgeous bread, Cheri.

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  19. What a great breakfast idea, Cheri. I don't think I've tried a coconut loaf before...but I'm definitely wanting to try one now. Looks delicious!

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    1. Thanks Sarah, its sweet but not too sweet, if that makes sense.

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  20. Anything coconut is tops in my book. This bread sounds really really good!

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  21. Love Coconut and this looks fantastic!

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  22. I have to check out this cookbook! I love your dedication to making this and it looks great. Bet it's so good toasted like you did!

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    1. Hi Monica, toasting the coconut makes all the difference.

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  23. wow, damn delicious,
    i can imagine how creamy this coconut loaf taste like, superb!!!

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  24. I'd love a slice of this loaf with a cup of tea right this minute!

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  25. Wow, that coconut loaf was definitely worth the wait of getting the shredded coconut to toast to the perfect color. This looks out of this world.

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  26. What a pretty loaf! I am a big fan of coconut and love that this has so much jam packed in here! Sounds delicious!

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  27. This sounds, and looks, absolutely fantastic!

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  28. Oh, how I love the triple dose of coconut in your luscious bread!

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  29. I wonder what would happen if I added a 4th coconut to this - maybe replace the whole wheat flour with coconut flour? I just bought some and need to find uses for it. ~ David

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  30. What a great way to start the day with this loaf! That's amazing that the coconut flavor is still pretty subtle. It just sounds delightful. Pinning it right now!

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  31. I love coconut and have bookmarked this cake - sounds so delicious in a really wholesome way

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