Archive for the ‘Coconut’ Category

Lemon Coconut Bread

April 19, 2009

I thought this combination sounded heavenly, so I baked up two loaves of this over the weekend. I took one into my co-workers….I may keep the other one!

Lemon Coconut Bread

*Note: This bread is delicious on it’s own, but toasted and slathered with butter it is a-ma-z-i-n-g!
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup milk (lowfat is fine)
1/2 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup sugar
2 cups shredded coconut (sweetened or unsweetened…it truly doesn’t matter)
1/3 cup butter, melted
Directions:
– Preheat oven to 350 degrees F; grease and flour a 9″x5″ loaf pan
– In a large mixing bowl, whisk together flour, baking powder, and salt
– Stir in sugar and coconut
– In a medium bowl, or large measuring cup, whisj together the eggs, milk, lemon juice, lemon zest, and vanilla
– Make a well in the center of the dry ingredients and pour in egg mixture
– Stir until just combined and only a few streaks of flour remain
– Add in melted butter and stir until just smooth; being careful not to overmix
– Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean
– Turn loaf out onto a wire rack to cool completely before slicing
– Makes 1 loaf
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Banana Coconut Muffins

September 4, 2008

Coconut is one of those things that I go in and out of enjoying.

I also tend to forget it exists until it pops up again on my radar.

So when I saw the recipe for Banana Coconut Muffins (aka, Five Kinds of Awesome) over at the No Slivers Here blog, I figured it was time to re-incorporate coconut into my cooking.

And these.are.that.good.

I could’ve eaten them all as soon as they came out of the oven! YUM!

I swear, a little dollop of whipped cream on top, and these bad boys would taste like pie!

Banana Coconut Muffins
(http://www.epicurious.com/, by way of No Slivers Here blog)

Note: The recipe says it makes 8, 1/2″ deep muffins. But I never buy specialty sized muffins tins, so I used my standard 12-muffin tin. I got 10 muffins.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Directions
– Preheat oven to 375°F. Line muffin cups with liners.
– Whisk together flour, baking powder, and salt in a bowl.
– Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
– Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
– Bake until muffins are puffed and golden, about 25 minutes.
– Transfer muffins to a rack and cool slightly.

Edit: I’ve entered this recipe in Joelen’s Culinary Adventures blog event — Marvelous Muffins!