Wednesday, June 19, 2024
HomeCuisineAmericanCoconut Bread

Coconut Bread

I love coconut and I adore Tyler Florence so when I saw this recipe from Miranda’s blog, I put it on my must-try list of recipes.  I  actually did this couple of months back (or  more) .

This recipe comes with pineapple butter recipe but I didn’t make it because I asked my family if they want it (I had to ask because  I know they don’t like pineapple that much and I don’t want to eat everything by myself or to have anything go to waste)  but they rather have fruit jam or dulce de leche with it, so dulce de leche it is.

You will love this bread if like me you’re a coconut-nut and I think you’ll like it too even if you’re not crazy about it like my husband.  Funny, he always tell me, I don’t like coconut but I’ll tell you this,  he almost always eat a big portion of something that I make with coconut or coconut milk in it, this bread included ; )

really good with a hot cup of tea or coffee

Tyler Florence’s Real Kitchen’s Cookbook


3 cups all purpose flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 stick of Butter (about 4 oz), unsalted and melted
1 cup Packed Brown Sugar
2 Eggs, beaten
1 tsp. Vanilla
Zest of one Lemon (I used Lime)
1 1/2 cup Coconut Milk, Unsweetened
1 1/2 cup Coconut, toasted ( I used dessicated)


Grease a loaf pan with butter .

Sift the flour, baking powder, cinnamon and salt together and set aside. Melt the butter and then add the brown sugar. Stir. Add one egg at a time. Stir. Add the vanilla and coconut Milk. Don’t forget the zest. Last, Fold in the toasted coconut.

Bake on 375 degrees Fahrenheit for 1 hour and 15 minutes. Cool before serving slattered with your favorite jam; in our case it’s dulce de leche; if you want to try the pineapple butter, head over to Miranda’s blog to see the recipe for it. 🙂

How to make dulce de leche
If you want dulce de leche, it’s quite easy to make one: Boil a can of sweetened condensed milk in a pot filled with water, the can of milk must be submerged, bring it to a boil then lower heat to simmer and let it slowly cook for at least an hour up to 3 hours, depending on how you like the consistency and color of the dulce de leche. More time means darker and thicker milk caramel. Just be careful please, I almost don’t want to mention this in my post because I don’t want to be blame if someone will have an accident due to my suggestion but I’ve done this many, many times without running in to problems or issues that I’ve read about it, like the exploding can.

Just make sure that you watch your pot from time to time when making this cause it’s easy to forget it, make sure that the water level doesn’t go below the can, the can of milk should at be at all timed submerged in water.

Those are just a few tips I’ve picked up from around the web. I could be forgetful and absent-minded at times but not with this one or anything that comes with a fair warning, so again, if you want to make your own dulce de leche this way, just remember to be careful..please 🙂

Thanks for reading and have a nice day!

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