Coconut-Lime Bread

Coconut-Lime Bread

It was an overcast day here  as I was reading my latest issue of "Better Homes and Gardens" magazine. I saw this recipe for Coconut-Lime Bread.  Immediately my mind thought of warm and sunny places like Hawaii, Florida, Tahiti just to name a few.  I decided to get started on this recipe. I had all of the ingredients except lime marmalade.  I made a quick trip to go out to get some, but I could not find any.  Being that I wanted to make the recipe as written, I went to my trusty  Amazon and ordered some.  My baking project would have to wait until I got my Lime marmalade.   Two days later, I got back to my baking project.  The first item of business was toasting some coconut.  This is very simple to do. Just get out a nonstick skillet and toast the coconut over medium to medium-high heat.  Stir it often and watch as it starts to brown.

Getting Ready to Toast

Toasted Coconut

The smell of toasting coconut is delicious.  I had family members coming into the kitchen wondering what smelled so good.  After you have toasted your coconut set it aside.  In a large bowl you whisk together the flour, sugar, baking powder, and salt.  Set aside.  In another bowl, you add the egg, melted butter, and coconut milk  together.  Combine the wet and dry mixtures together.  Stir in the toasted coconut.  Spoon in one third of the batter into the prepared pan.  Spoon half of the marmalade over the batter.  Repeat the layers.  You take a table knife and swirl the marmalade through the bread.  Bake for about 60 minutes.  Remove from oven and cool.  You can't eat the bread right away.  You wrap the bread in plastic wrap and let it sit overnight. I thought, will I ever get to taste this bread? Yes, I just had to be patient.  The next day, you are ready to enjoy your bread.  Yeah! Before serving, spread some melted marmalade over the top of the bread and sprinkle some toasted coconut on top.
After all this waiting, I was more than ready to to taste the bread.  It was wonderful.  It was moist, had a nice coconut flavor from the milk and toasted coconut.  Best of all, it had  a tangy flavor from the marmalade.  This bread was well worth the wait.


Coconut-Lime Bread
From Better Homes and Gardens


Ingredients:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup coconut milk or milk
1/3 cup butter, melted
1 cup flaked coconut, toasted
3/4 cup lime marmalade, melted*
1 tablespoon lime marmalade, melted
1/4 cup chip or flake coconut, toasted

Directions:

1. Preheat oven to 350 degrees F.  Grease and flour the bottom and 1/2-inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large bowl stir together flour, sugar, baking powder, and salt.  In a medium bowl beat egg with a fork; stir in coconut milk and melted butter.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in 1 cup of toasted flaked coconut.

Bread Batter

3. Spoon one-third of the batter into prepared pan.  Spoon half of the 3/4 cup marmalade over batter.  Repeat with remaining batter and marmalade, ending with batter.  Using a thin metal spatula or table knife, swirl the marmalade through the bread.

Batter in Bread Pan

Marmalade Over Bread Batter

Swirling Marmalade Through the Bread

4. Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap with plastic wrap; store at room temperature overnight before slicing.

Baked Bread

5. Before slicing, brush top of loaf with 1 tablespoon melted marmalade.  Sprinkle with 1/4 cup toasted coconut.
Makes 14 servings

*Melting marmalade:Spoon marmalade into a 2-cup microwave-safe measuring cup.  Heat 1 to 1-1/2 minutes on 100 percent power, stirring every 30 seconds until marmalade is a spoonable consistency.  If softening only 1 to 2 tablespoons on marmalade, heat just 20 to 30 seconds.

Ready to Slice

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