I used coconut milk instead of regular milk that the original recipe calls for (note do not use the thick coconut cream but rather the milk). This gives more coconut flavor, which to me is always a good thing.
Preheat the oven to 350 F
Combine flour, baking powder, salt, and sugar. Add the egg and vanilla and mix.
Add the coconut milk and coconut flakes and mix until all well combined.
Oil a loaf pan and pour in the batter; bake for 1 hour, or until the bread is springy to touch (toothpick trick always works here)
Remove from the oven and let cool in the pan for 5 minutes then transfer to a wire rack before slicing.
Try with some jam or toasted with some butter. Coconutty contentedness.
|I tried it with some peach salsa my friend brought back for me from Georgia. Loved the salty-sweet combo. Nomnom.|
Happy Baking! xx