Summer may be coming to an end, but Toasted Coconut Bread never goes out of style. Especially when its flavored with Coconut Rum and hints of lavender! Yes, this moist and not too sweet coconut bread, has coconut rum, shredded coconut, lemon zest and lavender notes.
*This Recipe is Sponsored by Blue Chair Bay Rum. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
I discovered the lovely combo of coconut and lavender after enjoying a frozen lavender daiquiri. The soft hints are not overpowering and add a new twist on the well known coconut bread recipe. Plus, a little coconut rum in the bread and the vanilla glaze brings it all together.
Coconut Rum
A little hint of Caribbean on my table is perfectly represented through Blue Chair Bay Coconut Rum! Smooth creamy coconut flavor from steeping coconut in a light rum. Low in calories and high in quality, Blue Chair Bay Rum is always in my cabinet and my fav when it comes to adding some booze to my bakes!
Sweetened or Unsweetened Coconut
I prefer to use sweetened shredded coconut in this recipe since it has a bit more moisture due to the added sugar. I also blitz it down some to keep the loaf fluffy without all those strands of coconut in the batter.
Baking With Lavender
Lavender is a strong herb that should be used sparingly to prevent overtaking a recipe. Its far more enjoyable as a background taste than eating an overly floral infused dessert. This is why I only use a small amount mixed with vanilla extract and coconut rum. Just a hint goes a long way.
Tips for Toasted Coconut Bread
- Line your loaf pan with overhanging parchment paper so you can easily lift the baked loaf out once cooled.
- Use Blue Chair Bay Coconut Rum for best flavor.
- Dried culinary lavender can be purchased at most grocery stores.
- Don’t over mix your batter. Just stir until incorporated.
- Stir your coconut milk before measuring.
- Whole milk can be substituted for coconut milk, but the flavor and texture could be altered.
- You can also swap coconut oil for the butter. But, this could effect moisture.
Store Coconut Bread
Place coconut bread in air tight container in the fridge fro up to 5 days. Unglazed coconut bread can be wrapped in plastic and placed in a freezer safe bag, the frozen for up to 3 months.
Toasted Coconut Bread
Ingredients
Coconut Bread
- 1 Cup (125 grams) All Purpose Flour
- 1 Cup (125 grams) Cake Flour
- 1 Cup (200 grams) Granulated Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 1.5 Cups (126 grams) Sweetened Shredded Coconut
- 1 Tablespoon Lemon Zest
- 1 teaspoon Dried Culinary Lavender
- 1 Cup (240 grams) Coconut Milk
- 4 Tablespoons Unsalted Butter melted
- 1 Large Egg
- 2 Tablespoons Blue Chair Bay Coconut Rum
- 2 teaspoons Vanilla Extract
Vanilla Rum Glaze
- 1 1/2 Cups (180 grams) Powdered Sugar
- 2 Tablespoons Whole Milk
- 1 Tablespoon Blue Chair Bay Coconut Rum
- 1 teaspoon Vanilla Extract
Toasted Coconut Flakes
- 1 Cup (84 grams) Coconut Flakes
Instructions
Coconut Bread
- Preheat oven to 350 F (176 C). Spray a 9 x 5 inch loaf pan with baking spray and line with overhanging parchment paper.
- Place shredded coconut, lemon zest and lavender in a food processor and pulse until mixed into small pieces. Transfer to large bowl.
- Add flours, sugar, baking, powder and salt in a bowl. Hand stir together with a whisk.
- In a separate medium bowl, mix together coconut milk, melted butter, egg, coconut rum, and vanilla.
- Pour liquid mixture into dry mixture. Fold together with a rubber spatula until just mixed.
- Transfer to loaf pan.
- Bake on middle rack for 40-45 minutes or until a toothpick inserted into center comes out clean or with a few crumbs.
- Place loaf pan on cooling rack to completely cool.
Toasted Coconut
- Line a baking tray with parchment paper and spread coconut flakes in an even layer.
- Bake at 325 F for 3-4 minutes or until lighly golden on the edges. Remove pan from oven and let coconut cool.
Coconut Vanilla Glaze
- Combine ingredients in small bowl. Whisk together until smooth.
- If you want a thicker glaze add 1/4 cup of powdered sugar at a time and stir. For thinner glaze add a teaspoon of milk and stir until desired thickness.
Assemble
- Place cooled loaf on serving dish.
- Spoon glaze over bread, then top with shredded coconut.
- Slice and serve.
Michelle Terry
Beginning to end, this recipe was incredible — I had to write a poem about it!
The process of zesting the lemon, whisking the flours, and subsequent aromas provided a sense of comfort and infused joy into my already-happy kitchen. Most people either love or hate coconut. This recipe could make a lover of coconut out of a non-believer. Ask my hubby who is on his 4th piece.
Thank you so much, Jenn!