As I mentioned some time ago, I want to try out as many of my Pinterest pins as possible. Some things, like coconut, I pin immediately ! I’m a total coconut freak, food, drinks and even the smell of those tanning lotions. Don’t you just love that smell?…
Some of my pins, I try out as soon as I can, whereas, others like this Coconut Bread with cream cheese frosting – IMMEDIATELY ! I have made this twice already, both times it turned out perfectly, although I made some minor changes to the original recipe.
This is really an awesome recipe and if you’re not going to make it, you’re missing out ! I Promise…
slightly adapted from: Baker Street tv1 Loaf
2 Large Eggs
1 1/4 cup Milk
1 t Vanilla Essence
2 1/2 cups Flour
2 t Baking Powder
2 t Ground Cinnamon
1 1/4 cups Castor Sugar
1 1/2 cups Fine Coconut
5 TB (3/4 stick) Unsalted Butter, melted
2 TB (1/4 stick) Unsalted Butter, room temperature
125g Cream Cheese, softened
1 cup Castor Sugar
1/4 cup Fine Coconut, toasted (I dry-toast mine in a small skillet on the stove – careful, it burns quickly)
1.) Pre-heat oven to 180 deg C (350 deg F) – Spray a loaf pan with cooking oil.
2.) Whisk the Eggs, Milk and Vanilla together. Set aside.
3.) Use a large bowl and sift together the Cake Flour, Cinnamon and Baking Powder. Add the Castor Sugar and Coconut. Stir until all ingredients are well combined. Make a well in the center.
4.) Pour the Milk mixture into the well and stir all ingredients until just combined. Do not overmix.
5.) Add melted Butter and mix gently until mixture is smooth.
6.) Transfer mixture to prepared loaf pan and bake for one hour or until a tester comes out clean.
7.) Leave in pan to cool for 5 minutes – transfer to wire rack to cool completely.
8.) Meanwhile, beat the Butter, Cream Cheese and Castor Sugar together until creamy and spreadable.
9.) Spread Cream cheese frosting over the Coconut Bread and sprinkle with Toasted Coconut.
Slice and serve !
Any leftovers should be kept in a sealed container, although, I do not think there will be any …