I love coconut: fresh, shredded, coconut milk, water–it doesn’t matter. For the life of me I couldn’t figure out why I had bought this (unopened) 6oz. bag of unsweetened, shredded coconut that I found in my fridge. I thought, ‘Was it for cookies? Cupcakes?’ Honestly, I have no clue. I got inspired this morning and I knew that I wanted to make more bread, because, well, I’m on an easy-peasy recipe kick lately. Easy, as in I don’t have to use my Kitchenaid mixer. Don’t get me wrong, I love that mixer, but if I can get away without using it at times, then cool. It’s a more hands on baking experience for me. I like lime zest/juice in this recipe. I think you could also make a lime syrup and top it, or, toasted pecans would be a nice addition as well. Now that I think of it, you could reduce the sugar and add a mashed banana too or, some applesauce for sweetness. I’ll have to experiment some more with this and get back to you. Ooh, maybe next time I’ll add some blackberries!.

Preheat oven to 350 degrees and spray a 9×5 loaf pan with cooking spray or Crisco.

• 2 and 1/2 cups All Purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon (I used Vietnamese cinnamon)
• 1 C. sugar (I think you could get away with 3/4C.)
• 2 C. sweetened or unsweetened flaked coconut (I used unsweetened)
• 2 eggs, large
• 1 and 1/4 cups milk (I used unsweetened vanilla almond milk. You could use another non-dairy milk too)
• 1 1/2 tsp. vanilla extract
• 1/3 cup butter, melted and cooled
• Zest and juice of one lime (or more if you want)

Combine the first six ingredients in a large bowl. In another smaller bowl, whisk the eggs, vanilla, milk and cooled melted butter together. Add the wet ingredients to the dry ones and mix with a spatula until thoroughly combined. Add mixture to loaf pan (at this point you can sprinkle some turbino sugar/sugar in the raw on top too) and bake for approximately 55-60 minutes, or until a toothpick when inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a plate or wire rack to cool completely.

I think I could also use this recipe in mini loaf pans or in muffin tins too. I’ve been cutting the loaf of bread in half and wrapping up one half and putting it in the freezer and keeping the other half for myself in the fridge. It’s a nice addition to my morning cup of coffee.

Oh, and sorry for the lack of a picture, but my iphone photo wasn’t up to par.