Toasted coconut loaf from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 93) by Alexandra Stafford

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate-hazelnut spread

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

  • hbakke on December 17, 2023

    Interesting bread. Not very sweet...more of a savory bread with a light coconut flavor. We enjoyed this toasted, spread with a little butter. Would be tasty with the recommended chocolate hazelnut spread.

  • stockholm28 on January 12, 2019

    I wanted to love this, but it was just o.k. for me. It is very dense and was quite moist (almost cake-like) 15 minutes after baking, but became drier and more bread-like by the next day. I preferred it toasted. I did wish that I had some lime curd or nutella to top it with as I think that would have been quite an improvement. I’ve now made 4 types of bread from this book and have thought all were fine but none were great. I think this kind of bread is just not my favorite style. I’ll keep these recipes in my backpocket for when I need something quick, but when I have time to plan I will always choose the Jim Lahey no knead bread,

  • cucinahalcon on November 20, 2018

    So good. We prefer it without the toasted coconut.

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