Bread and coconut. Bread and coconut. Bread and coconut. Yeah. It’s all good.
In the opening pages of every edition of Bon Appetit magazine, there is a section where readers can write in and request a recipe from a great restaurant or bakery etc. This is a recipe I saw in Bon Appetit for Coconut Bread. Whenever I see a recipe that’s gluten-free, I wonder “Will it really be all that good? Won’t I be able to tell it’s not for “real?” Love it when my doubts are completely unfounded.
The recipe is from Bam Bam Bakery in Maine. If I’m ever back there, I will definitely have to restrict myself from trying EVERYTHING. I realize I forgot about the coconut flakes on top. No matter, still delicious and still addictive. It’s a substantial loaf in size, weight and taste. I slice mine up and freeze it.
This recipe works wonderfully and it’s so easy, especially if you have a stand mixer. You’ll see a ton of eggs in the photos. That’s because I decided to double the recipe. My brother loves coconut, so I made a loaf for him!
Thanks Bam Bam Bakery!
You can always get the link for the recipe right from Bon Appetit. Click here.
But I’ve also included it below if you just want to scroll down.
Yield: 1 BIG loaf of bread (if you want two, just double the recipe. My regular-sized Kitchenaid Stand Mixer [honestly, one of the great loves of my life], was able to handle all that batter, no problem)
Here’s your RTI:
Remember: The batter will be very smooth and will look like cake batter. It will bake up like a quick bread. Also, take the time to toast the coconut at the beginning. It really does make a big difference. I find 5-7 minutes is ideal. Be careful with it as it can burn easily.
- Cookie sheet (for toasting coconut)
- Stand Mixer
- Another bowl
- Parchment Paper
- 9×5-inch loaf pan
1 cup unsweetened shredded coconut
1½ cups white rice flour
¾ cup sorghum flour
¾ cup tapioca starch
1½ teaspoons baking powder
1½ teaspoons baking soda
¾ teaspoon kosher salt
½ teaspoon xanthan gum
1½ cups sugar
1½ cups unsweetened coconut milk
¾ cup vegetable oil
1 teaspoon coconut extract (optional)
4 large eggs
¼ cup unsweetened coconut flakes
Here’s the “How To”:
- Place a rack in middle of oven; preheat to 350°. Line a 9×5″ loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8½x4½” pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.
- Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
- Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
- Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.
Recipe by Bam Bam Bakery, Portland, ME