Coconut is one of my favorite fruits for cooking. Aside from the fact that the flavor literally blends in perfectly with everything, I love the crunch and flaky appearance. I once had ice-cream made with coconut flakes, and it prompted me to finally buy an ice-cream machine and learn that particular recipe before any other.
Now, I’m about to add bread baking to the list of things coconut has urged me onto. Have you ever had bread made with coconut flakes and flavored with lime? If you haven’t, then you really can’t say you know what euphoria is. Yes, I’m a foodie like that. Properly baked, the texture is perfectly moist, super-soft, and even without a lot of sugar, the coconut’s got you covered on sweetness. The lime flavor is prominent, and the bread is finished with a lime and sugar glaze on top. I didn’t even know it was bread at first. I still like to call it coconut cake now and then.
You can bake this heartthrob all by yourself at home. It’s easy and straightforward, so you don’t have to have a culinary certificate to pull it off. It’s best to eat it oven-fresh. If you try to replace the lime with other citrus flavors such as lemon, orange or tangerine, they’ll work, but they won’t quite give you the right blend as when you use lime. The sour taste of lime finds great use in this recipe, as in many others.
Here’s a great recipe for getting the perfect texture and blend of flavors, suitable for a 9 x 5 size bread pan :
- 2 large raw eggs (keep them at room temperature)
- 1 ¼ cups of whole milk
- 1 cup granulated sugar (optional and can be regulated
- 6 tablespoons of unsalted butter at room temperature
- 2 tablespoons of baking powder
- Lime zest (grate three limes)
- ¼ tablespoons of salt
- 2 tablespoons vanilla extract
- I tablespoon ground cinnamon)
- 2 ½ cups all-purpose flour
- 1 ½ cups sweetened coconut flakes
For the lime glaze
- I cup of icing /confectionary sugar
- zest (from 1/3 grated lime)
- 3 tablespoons of fresh lime juice
Procedure for making the bread
- Let the oven pre-heat to 350 degrees.
- Mix the whole milk, lime zest, and vanilla extract together.
- Beat the eggs very slightly in a small bowl. With your mixer on low speed, slowly whisk it into the mixture above. Avoid over-whisking it, stopping when the entire mixture has combined perfectly.
- Fetch a bigger bowl and on low speed, mix the flour, coconut flakes, cinnamon, baking powder, sugar, and salt.
- Still on low speed, slowly add the egg mixture to the flour mixture and mix until combined. Pay attention to lumps and clusters in the batter and around the side of the bowl. They’ll ruin the texture of your bread. You can scrape them back down during this process.
- Using a non-stick cooking spray, line the sides of your 9×5 pan.
- Pour the mixture into it and make sure it levels out
- Bake until a toothpick or plastic poke comes out clean from the center the bread, which should be at about 1 – 1 ¼ hours.
- Once the bread is cool, the lime glaze should be immediately prepared.
Procedure for making the lime glaze
- Whisk the icing sugar and lemon juice together, making sure there are no lumps or clusters.
- At a reasonable distance above the bread, pour the mixture on top to get an overflow effect.
- Sprinkle the lime zest on top.
You have the most perfect bread you’ve ever tasted right there on your table. Enjoy with a cup of warm milk or some orange juice. I ate it with red wine, and I sure as heck didn’t regret it. Wink!