Toasted Coconut Bread [Gluten-Free]
This Toasted Coconut Bread [Gluten-Free] strikes the perfect balance between sweet and nutty perfection thanks to the toasted coconut flakes. It makes for the best breakfast, brunch, or dessert option for the entire family!
Servings: 8 servings
Calories: 314kcal
Ingredients
BREAD:
- 2 ½ cups gluten-free 1-to-1 baking flour, organic
- ½ cup unsalted butter, softened at room temp. (You can also use coconut oil or vegetable oil; See Notes!)
- 2 tsps baking powder
- 1 teaspoon coconut extract
- ¼ teaspoon sea salt
- Pinch of ground cinnamon
- ¾ cup organic cane sugar
- 3 large eggs, at room temp.
- ½-3/4 cup full-fat coconut milk or cream
- 1 ½ cups sweetened shredded coconut
COCONUT GLAZE + TOPPING:
- 1 cup organic powdered sugar, sifted
- 2-3 Tbsps full-fat coconut milk or cream
- 1 tablespoon unsalted butter, melted + cooled
- toasted shredded coconut, for topping
Instructions
TO TOAST THE COCONUT:
- In a medium non-stick (10-inch) skillet over medium-high heat, add the coconut flakes and stir until golden and toasted, about 3-4 minutes or so. Remove from heat. Let cool completely.
TO MAKE THE BREAD:
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard bread/loaf pan using butter or coconut oil and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
- In a large bowl, whisk together both the flour, baking powder, cinnamon and salt until combined.
- In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
- Add the eggs (one at a time) followed by the coconut extract and coconut milk/cream, mixing until combined. On low-speed, add in the dry ingredients continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk or spoon once lifted.
- Fold in 1 cup of the cooled shredded coconut until incorporated.
- Pour/scoop the batter in the prepared loaf pan and evenly spread it out.
BAKE THE BREAD:
- Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through so that the centers aren't uncooked.
- Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
TO MAKE THE COCONUT GLAZE:
- In a bowl, add in the powdered sugar, melted butter, and coconut milk, whisking until you reach the desired consistency—-smooth and thick enough to slowly run off of whisk. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
- Once bread has cooled, spoon coconut glaze atop and sprinkle with remaining ½ cup of toasted shredded coconut.
- Slice and enjoy with your favorite cup of tea or coffee for breakfast/brunch or as a sweet treat for dessert.
- Bon Appetit!
Notes
- STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
- SWEETENER: If you choose to opt out of cane sugar, you can always substitute with Agave, raw honey, coconut sugar, maple syrup, or Date syrup as well. Just reduce the amount of coconut milk/cream slightly to ensure that it's not too much liquid.
- OIL: See FAQ Section!
- TRADITIONAL BREAD [NON GLUTEN-FREE]: See FAQ section!
Nutrition
Calories: 314kcal | Carbohydrates: 44g | Protein: 3g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 255mg | Potassium: 134mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 1mg