This coconut lime bread is fantastic as a sweet dessert, brunch snack or with your morning coffee.
While melting down the butter in a sauce pan on the stove I gathered all my ingredients and work surface onto the kitchen table. I forgot to stock up on unsalted butter the last time I was shopping so used the salted butter instead. I just omitted the salt from the recipe and it worked brilliantly. If all you have at home is salted butter, no worries!
Mixing all the wet ingredients together in a small bowl. My bowl was a little too small but I just whisked carefully! So much lime zest, what a refreshing smell. Crisp and clean.
I have this amazing organic Red Fife whole wheat flour from the Misty Brook Farm that is heavenly in our Berry Pie Crust as well as this bread. I adapted the original recipe to use half whole wheat and half all-purpose flour. I don’t know why I was scared to go 100% whole wheat on my first go with this bread. It was absolutely fantastic and well balanced with the sweetness of the coconut slivers and the glaze on top. Next time I think I’ll go all whole wheat and compare flavors.
Ok, so, my kitchen struggle on a daily basis is cooking without a stove in just a toaster oven. It was unfortunate with this recipe as the beautiful rise I was getting with this bread started to touch the heating element on the top of the toaster oven. I had to remove the bread part way through cooking and cut off the top and finish baking. But I know it would have been a flawlessly beautiful bread with the proper space to expand. If you cook in a toaster oven keep an eye out as you will have to do the same.
Adding the lime glaze helped visually and with that added bit of sweetness, really completes this bread.
Moist in the center, a hint of sweet and zing from the lime zest! Enjoy!
- 2 eggs
- 1¼ cups milk (I used whole milk)
- 1 tsp. vanilla extract
- Grated zest from 2½ limes
- 1¼ cups Red Fife whole wheat flour
- 1¼ cups all-purpose flour
- 1½ cups sweetened flaked coconut
- 1 cup sugar
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- 6 tablespoons unsalted butter, melted and cooled
- 1 cup confectioners sugar
- 2-3 tablespoons fresh lime juice
- Grated zest from ½ lime
- Pre-heat your oven to 350 degrees. Coat a 9 X 5-inch loaf pan with non-stick cooking spray and set aside.
- In a small bowl, whisk together the eggs, milk, vanilla extract and lime zest. Set aside.
- In the bowl of your mixer with the paddle attachment, combine the flour, coconut, sugar, baking powder, cinnamon and salt. With your mixer on low speed, pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
- Pour the batter into your prepared loaf pan and transfer it to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.
- Once the bread is cooled, make the lime glaze. In a small bowl, whisk together the confectioners sugar and the lime juice, starting with 2 tablespoons of lime juice and adding more as necessary to thin the glaze out to your desired consistency. Drizzle the glaze over the bread. Sprinkle with the lime zest. Slice and enjoy!
- This coconut-lime bread can be stored in an airtight container at room temperature for 2-3 days.