My wonderful friend Kim (who is, unfortunately for me, here fairly temporarily from New Zealand) is always baking. She claims that New Zealanders are always baking, but I’m not sure they are all doing it with a two-year-old underfoot, weather in the 90’s, and a baby in the belly who is almost fully-cooked! She makes a mean polenta loaf with dried fruit, was experimenting with a broccoli loaf when we last saw her, and recently fed my kids this yummy coconut bread, which is so simple a four-year-old could make it. Oliver asked her for the recipe. No joke.
It’s the perfect snack food: a more dense, chewy, not-too-sweet bread that is just great for the four o’clock hungry time we have over at our house every day… but it also works great for breakfast. Thank you, Kim, for the recipe!
Easy Coconut Bread
- 1 1/2 cups shredded coconut (I used sweetened)
- 1 cup milk
- 3/4 cup sugar
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
Sift the flour, sugar, and powder together, then add the milk and coconut and mix until well incorporated. Pour into a greased 9-inch round cake pan (or loaf pan, if you prefer) and bake at 375 for 50-55 minutes. Cool completely before cutting into wedges or squares. Enjoy!
And have a fantastic weekend.
This looks wonderful! I recently bought a bag of coconut – then decided the 7 layer bars I wanted were just too decadent (since my little family wouldn’t eat them!). So, this recipe is one I’ll try this weekend. Thanks for sharing!
I bet you could substitute coconut milk for the regular milk and make it even more coconut-y. Sorry. I might have just drooled a little.
I love a short recipe! Then I actually believe I can make it 🙂 🙂 I make banana bread all the time, but never tried coconut. Going on the to do!