- 1
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup coconut milk or milk
- 1/3 cup butter, melted
- 1 cup flaked coconut, toasted
- 3/4 cup lime marmalade, melted*
- 1 tablespoon lime marmalade, melted
- 1/4 cupchip or flake coconut, toasted
Preparation
Step 1
1. Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large bowl stir together flour, sugar, baking powder, and salt. In a medium bowl beat egg with a fork; stir in coconut milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup of toasted flaked coconut.
3. Spoon one-third of the batter into prepared pan. Spoon half of the 3/4 cup marmalade over batter. Repeat with remaining batter and marmalade, ending with batter. Using a thin metal spatula or table knife, swirl the marmalade through the bread.
4. Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Wrap with plastic wrap; store at room temperature overnight before slicing.
5. Before slicing, brush top of loaf with 1 Tbsp. melted marmalade. Sprinkle with 1/4 cup toasted coconut.
From the Test KitchenMelting Marmalade•Spoon marmalade into a 2-cup microwave-safe measuring cup. Heat 1 to 1 1/2 minutes on 100 percent power, stirring every 30 seconds until marmalade is a spoonable consistency. (If softening only 1 to 2 Tbsp. of marmalade, heat just 20 to 30 seconds.)
Toasting Coconut:•To toast, place coconut in a shallow baking pan. Toast in a 350 degrees F oven 5 to 7 minutes or until it starts to brown, stirring once. Watch carefully, coconut can quickly go from golden to burned.
1. Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large bowl stir together flour, sugar, baking powder, and salt. In a medium bowl beat egg with a fork; stir in coconut milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup of toasted flaked coconut.
3. Spoon one-third of the batter into prepared pan. Spoon half of the 3/4 cup marmalade over batter. Repeat with remaining batter and marmalade, ending with batter. Using a thin metal spatula or table knife, swirl the marmalade through the bread.
4. Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Wrap with plastic wrap; store at room temperature overnight before slicing.
5. Before slicing, brush top of loaf with 1 Tbsp. melted marmalade. Sprinkle with 1/4 cup toasted coconut.
From the Test KitchenMelting Marmalade•Spoon marmalade into a 2-cup microwave-safe measuring cup. Heat 1 to 1 1/2 minutes on 100 percent power, stirring every 30 seconds until marmalade is a spoonable consistency. (If softening only 1 to 2 Tbsp. of marmalade, heat just 20 to 30 seconds.)
Toasting Coconut:•To toast, place coconut in a shallow baking pan. Toast in a 350 degrees F oven 5 to 7 minutes or until it starts to brown, stirring once. Watch carefully, coconut can quickly go from golden to burned.
Nutrition Facts (Coconut-Lime Bread) Servings Per Recipe 14,
cal. (kcal) 292,
Fat, total (g) 12,
chol. (mg) 25,
sat. fat (g) 9,
carb. (g) 45,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 0,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 30,
pro. (g) 3,
vit. A (IU) 166,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 40,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 214,
Potassium (mg) 106,
calcium (mg) 66,
iron (mg) 1,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Coconut-Lime Bread) Servings Per Recipe 14,
cal. (kcal) 292,
Fat, total (g) 12,
chol. (mg) 25,
sat. fat (g) 9,
carb. (g) 45,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 0,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 30,
pro. (g) 3,
vit. A (IU) 166,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 40,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 214,
Potassium (mg) 106,
calcium (mg) 66,
iron (mg) 1,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet