Hello friends! I hope you’re all doing well. I finished my freshman year of college! I can barely believe it. In some ways, this year flew by, and in other ways it felt like an eternity. It’s been a year of ups and downs, but one thing has stayed constant – sweets! I have an easy-to-make, healthy, and unique recipe to share with you today: Chocolate Coconut Island Bread!
Even though sweet breads are usually pretty simple to make, I never really make it unless my family or friends ask for it. I find that after a yummy slice or two, it ends up sitting on the kitchen counter, and I have to toss out crusty left-overs a few days later. Yuck. Plus, it’s wasteful. So, I found the perfect solution! I did some research, and my town has a homeless shelter that accepts any type of food donations, any time of day! I can’t wait to bring my sweets to the shelter and fill some hungry bellies with extra sweets 🙂 It feels good to do good, and it fuels my ever-growing baking addiction!
So, that was my plan with this recipe! After a day or two, I still had half a loaf left on the counter. I had it all wrapped up, ready to bring to the shelter the next day… but then my boyfriend had a slice and decided he was a worthy cause for the leftovers. I’ll let you guys know if and when the shelter plan comes to fruition… hopefully soon!
Anyway, back to the main point of this post – the bread! I’ve been playing around a lot more with coconut recently, and I swear it gets more delicious in every recipe. This recipe calls for a hearty heaping of coconut flakes in the batter, plus a can of coconut milk, making this recipe non-dairy, for any of my dairy-free friends out there. Not to mention, I sprinkled some extra on top to get all brown and crispy in the oven. The coconut gives the bread a lovely moistness (sorry if you hate that word, but you have to use it in baking descriptions!), plus its light and fruity flavor is unique and truly delectable. Toss in some chocolate chips (because why not?) and you have yourself the perfect island loaf!
I’m planning to experiment with coconut, mango, and more fruity, island-y flavors this summer, so keep your eyes peeled (no pun intended)! After my family’s trip to Aruba this past February, I’ve been in a tropical mindset. And what better way to celebrate relaxed island culture than with sweets?
Enjoy this recipe, everyone, and cheers to the almost beginning of summer!
Chocolate Coconut Island Bread
Adapted from Have Your Cake and Eat It by Mich Turner
Prep time: 15 minutes
Cook time: 1 hour and 25 minutes
Yield: One 9-by-5 inch loaf
- 1 1/2 cups coconut milk (I used light)
- 2 1/3 cups dried and unsweetened coconut flakes
- 1 cup sugar
- 2 eggs, lightly beaten
- 2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
- 1 tablespoon coconut flakes (for sprinkling on top!)
- Preheat your oven to 325*F, and grease and line your loaf pan with parchment paper. In a large bowl, gently stir together the coconut milk and coconut flakes, cover the bowl, and let it sit, softening the coconut flakes, for 10 minutes.
- Stir in the sugar, eggs, and vanilla. Then, fold in the flour and chocolate chips. Sprinkle the extra tablespoon of coconut flakes on top.
- Pour your batter into your prepared loaf pan, and bake for an hour and 25 minutes, or until the bread is golden-brown and the coconut flakes on top are nicely toasted. Let it cool for ten minutes in the pan before transferring to a wire rack, then enjoy!