Ingredients
- 1 1/4 cup flaked coconut, toasted, divided use
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup coconut milk or regular milk
- ¹⁄3 cup butter, melted
- 3/4 cup, plus 1 tablespoon lime marmalade, melted, divided use
Preparation
Step 1
* Preheat the oven to 350 degrees.
* Prepare a 9x5x3-inch loaf pan.
* Toast the coconut by placing in a baking pan, at 350 degrees for 5-7 minutes, watching carefully and stirring a few times to prevent burning.
* In a large bowl stir together the flour, sugar, baking powder and salt.
* In a medium bowl beat the egg with a fork, stir in the coconut milk and melted butter.
* Add the egg mixture to the flour mixture.
* Stir just until moist; batter will be thick and lumpy.
* Spread ¹/3 of the batter into the prepared loaf pan.
* Spoon ½ of the marmalade (reserving 1 tablespoon for the top of the bread) onto center of the batter, repeat with the other third of the batter, followed by the remaining ½ of the marmalade, top with the remaining third of the batter.
* Take a thin metal spatula or knife and run it thru the batter lengthwise, swirling back and forth to create a flavor swirl of marmalade in the bread.
* Bake at 350 degrees for 55-60 minutes or until loaf springs back at touch.
* Do not over bake.
* Prior to serving, melt the remaining tablespoon of marmalade and spread on the top of the loaf, followed by the remaining toasted coconut.
* Slice and serve.
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