Coconut Bread w/ Cream, Maple Strawberries & Orange Zest

 
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Having made endless amounts of banana breads, carrot cakes, plain vanilla cakes and other bakings that can serve as breakfast, it was now time for something else. Discovering all the possibilities and deliciousness of everything coconut lately, a coconut bread could - of course - not stay behind. I wanted it to be moist, light, and have a good crumb. Have this really lovely coconut-y flavour, but not too overpowering. A pretty light colour, but with a golden, crispy brown crust. And of course mega delicious. This is the result, and I hope like it as much as I do.

Notes on recipe
This bread is amazing on its own, directly from the oven (well, ok, let it cool for about 15 min), or the day itself. But it's amazing too a day/a few days later. Brush sides with a little butter/oil, grill, top/eat like that. To die for.
This combination of cream, strawberries and orange zest is my favourite. Sometimes I replace the cream for thick yoghurt, if I want it to be a little ‘healthier’/more breakfast-y.
Any topping will do. Go for it.

Coconut Bread (w/ Cream, Maple Strawberries and Orange Zest)
Makes 1 loaf, 9 x 5 inch

Ingredients
2 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
85 grams unsalted butter, softened
1/2 cup coconut (or any other) sugar
1 1/4 cup almond (or regular) milk
2 large eggs
1 tsp vanilla paste
1 1/2 cup shredded coconut
coconut oil to grease your loaf pan
to top
whipped cream/ yoghurt
fresh strawberries
maple syrup
1 orange, zest and juice

Instructions
Preheat your oven to 180C.
In a standing mixer, cream together the sugar and butter.
Add the eggs, one at a time, and whisk until smooth. Add the vanilla and shredded coconut. Whisk until just combined.
In a separate bowl, combine flour, baking powder, and salt.
Add this flour mixture, alternating with the milk, to the wet ingredients. Mix until just combined.
Grease your loaf pan and line with parchment paper. Spread batter in pan and bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, before turning it out onto a cooling rack.
Serve in thick slices.
Or, toast the slices, add some whipped cream or yoghurt. Cut strawberries and mix with a little maple syrup and a little orange juice. Add the strawberries + the juices and finish with some orange zest.

 
Renee Kemps