Each week I bake a sweet, for Mr. Batch to take to his lab group meeting. Most of his students are volunteers, so I figure the least I can do is bake for them to thank them for their help! His group has grown this Fall semester, so I baked 2 versions of Smitten Kitchen‘s coconut bread — each with slight variations as noted below * and **. Taken from her website:
“This loaf, once baked, entirely filled and towered above my 9x5x3 (8-cup) loaf pan, so if yours is smaller, you might want to pour off a little batter into greased muffin tins.
2 large eggs
1 1/4 cups (295 ml) milk* **
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt (see Note)
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon (Bill calls for 2 but I preferred 1, so that it didn’t dominate)
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted or melted and browned, if desired
Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.”
*For loaf #1, I used 1-1/4 cups coconut cream
**For loaf #2, I used 1/4 cup coconut cream, 1/2 cup fat-free plain yogurt, and 1/2 cup skim milk. I liked this version best.