Coconut Lime Bread

By tinathorn

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

Details

Adapted from chron.com

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.