Coconut-Lime Bread

By courtneyepowell

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 cup chip or flake coconut, toasted

Details

Adapted from bhg.com

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.


Melting 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.