Thursday, July 11, 2013

Toasted Coconut Bread

2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose or whole wheat flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon (your choice)
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
1/4 cup non-fat, plain Greek yogurt
Nonstick cooking spray for baking pan

1.  Heat oven to 350 degrees.
2.  In a small bowl, whisk together eggs, milk and vanilla.
3.  In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix.
4.  Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add yogurt, and stir until just smooth — be careful not to overmix.
5.  Coat with cooking spray and flour a 9×5-inch loaf pan.
6.  Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours.
7.  Cool in pan five minutes, before turning out onto a cooling rack.

This recipe is adapted from

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