Coconut bread from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shoffmann on January 11, 2020

    Good coconut flavor. The exterior is nicely crisp with a fluffy soft middle. I ended up using half unsweetened coconut and half sweetened (bottom of two bags), and scaled back the sugar to 3/4 cup. This resulted in a subtly sweet bread, but was sweet enough for our tastes.

  • Lepa on July 02, 2017

    This is divine if you brown the butter before adding it AND serve it (as suggested) toasted with butter and a sprinkling of powdered sugar. There's nothing better with a nice cup of coffee. . .

  • tmitra on February 19, 2017

    This does not have enough coconut flavor or other interesting features to be anything but bland. It does make a decent vehicle for whatever you spread on it.

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