This loaf was surprisingly hardly coconut-y at all, besides the shredded coconut that was hidden in each bite.
It was so good that the next week I decided that I needed to make it for myself, only healthier. I decided to use gluten free flour and coconut milk, and that I would sneak in some sweet potato. However, when I looked into the calories and fat in coconut milk, I opted for coconut milk lite.
Since I am not a huge fan of the texture of shredded coconut, I decided to chop up the coconut shreds so they would be less noticeable.
If you're not a fan of coconut, this bread is definitely for you. It has a mild coconut flavor, but tastes like vanilla and cinnamon as well. I opted for an optional honey coconut glaze for those who REALLY want the coconut flavor. This bread was like a delicious light dessert. In fact, I'm sure you could heat it up and toss a scoop of vanilla ice cream on top and you wouldn't even know it was meant for breakfast.
I made a second loaf with organic whole wheat flour and it turned out just as tasty, so you could use either flour.
Ingredients:
2 cups all-purpose gluten free flour (I used Trader Joes')
1 cup shredded coconut, chopped
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
1/2 cup organic cane sugar
1/2 cup pureed baked sweet potato
1 cup canned coconut milk (I used a light version)
1/8 cup melted coconut oil
1/4 cup greek yogurt
1 teaspoon vanilla extract
Coconut Glaze: (OPTIONAL)
1/8 cup melted coconut oil
1/8 cup honey
1 teaspoon vanilla bean paste
Preheat oven to 350 degrees.
In a bowl, mix together flour, coconut, salt, baking powder, cinnamon and set aside. In another bowl beat together sugar, eggs, sweet potato puree, coconut milk, coconut oil, yogurt, and vanilla extract. Gradually add dry ingredients to wet ingredients until just mixed.
Pour into a well-greased 9 x 5 loaf pan and bake for 60-70 minutes, or until an inserted toothpick comes out clean. Top with coconut glaze or enjoy as is.
