Recipes and Cooking Coconut-Lime Bread 4.7 (12) 6 Reviews With coconut stirred into the batter and sprinkled on top, this coconut bread recipe is full of island flavor! The lime marmalade melted on top is the perfect tangy yet sweet counterpart to balance the flavors in this coconut quick bread recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 55 mins Cool Time: 10 mins Total Time: 90 mins Servings: 14 Yield: 1 loaf (14 slices) Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 cup sugar 2 teaspoon baking powder ½ teaspoon salt 1 egg 1 cup coconut milk or milk ⅓ cup butter, melted 1 cup flaked coconut, toasted ¾ cup lime marmalade, melted* 1 tablespoon lime marmalade, melted ¼ cup chip or flake coconut, toasted Directions Preheat oven to 350°F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. In a medium bowl beat egg with a fork; stir in coconut milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup of toasted flaked coconut. Spoon one-third of the batter into prepared pan. Spoon half of the 3/4 cup marmalade over batter. Repeat with remaining batter and marmalade, ending with batter. Using a thin metal spatula or table knife, swirl the marmalade through the bread. Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Wrap with plastic wrap; store at room temperature overnight before slicing. Before slicing, brush top of loaf with 1 Tbsp. melted marmalade. Sprinkle with 1/4 cup toasted coconut. Melting Marmalade Spoon marmalade into a 2-cup microwave-safe measuring cup. Heat 1 to 1 1/2 minutes on 100 percent power, stirring every 30 seconds until marmalade is a spoonable consistency. (If softening only 1 to 2 Tbsp. of marmalade, heat just 20 to 30 seconds.) Toasting Coconut: To toast, place coconut in a shallow baking pan. Toast in a 350°F oven 5 to 7 minutes or until it starts to brown, stirring once. Watch carefully, coconut can quickly go from golden to burned. Print Nutrition Facts (per serving) 292 Calories 12g Fat 45g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 292 % Daily Value * Total Fat 12g 15% Saturated Fat 9g 45% Cholesterol 25mg 8% Sodium 214mg 9% Total Carbohydrate 45g 16% Total Sugars 30g Protein 3g Vitamin C 1.4mg 7% Calcium 66mg 5% Iron 1.4mg 8% Potassium 106mg 2% Folate, total 39.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.