Coconut Loaf
I’ve been trying to use Sundays as a way to get ahead of what has become the wind-sprints of our weeks. I try to make one meal – either something that I can pack in Esme’s lunches or that can be frozen and thawed out later in the week for dinner – and one baked snack like muffins. This week I only got to the baking but I’m so happy with what I made I don’t feel too bad about not getting more cooking done.
This lovely loaf comes from a fantastic new cook book, The Sprouted Kitchen; A Tastier Take on Whole Foods by Sara Forte and based on her gorgeous site by the same name. I love Sara’s approach to food – it’s healthy her recipes don’t knock you over the head about it. We’ll be featuring an excerpt from the book, probably later this week, but I just had to add this one, too. It’s a super moist, rich-tasting loaf that you could wrap up as a snack in a school lunch or serve to friends with coffee on the weekend. Plus, I love a recipe that gets me trying new ingredients. I’d never used coconut oil before and it’s very cool – a great substitute for butter if you to go dairy free in your baking. Esme and I made this while Julian napped. Oh, sorry, I’m being reminded it was not Esme. It was Chef Meow!
Ingredients
- 1/4 cup extra-virgin coconut oil, melted, plus more for the pan
- 2 cups unsweetened shredded coconut
- 3/4 cup turbinado sugar (natural brown sugar)
- 3/4 cup unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 tsp freshly grated nutmeg
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs
- 1 (13.5 ounce) can coconut milk
- 1 tsp pure vanilla extract
- 1 cup organic powdered sugar
Method
Preheat the oven to 350 degrees. Grease your loaf pan and set it aside.
Spread your coconut on a baking sheet and pop it in the hot oven for about 4 or 5 minutes.
Keep an eye on it as it will go from toasted to burnt quickly
Take it out of the oven and take 1/4 cup of the coconut and save it.
In a large bowl, mix together the rest of the coconut, the flours, the brown sugar, nutmeg, baking powder, baking soda and saltIn another big bowl, whisk the eggs with 1 cup of the coconut milk, coconut oil and the vanilla. Pour the wet mixture into the dry and stir until it is all well combined. Pour the batter into the prepared loaf pan.
Pop it into the hot oven and bake for about 45 to 50 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool completely.
Mix together 1/4 cup of coconut milk with the powdered sugar until the lumps are gone and you have a nice, glossy icing.
Turn the loaf out of the pan and onto a serving platter.
Pour the icing over and let it run over the edges.
Now sprinkle that last 1/4 cup of toasted coconut on top. Slice and serve!
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
4 Comments
The Sprouted Kitchen: Buckwheat Harvest Tart - Sweet Potato Chronicles
October 18, 07:02[…] and enticing as any “cheat” foods could be. I posted on Monday about the super yum coconut loaf I baked on Sunday. I was hoping to make it last the week for afternoon snacks and such but… […]
Rosemarie
November 10, 14:27Would be nice if this recipe had a *print option*
without the picture and added info
Ceri Marsh
November 12, 14:43Hi Rosemarie,
It’s something we’ve heard from a few readers. Unfortunately we’re not able to make any big changes to the site just this minute. But the next time we update that will certainly be on the list. Thanks so much for reading!
Best,
Ceri
Barbara
October 02, 14:33Thanks for recipe, looks delicious. I agree, a printable recipe would make a lot of sense.