Coconut-Lime Bread
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.
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Coconut-Lime Bread
Directions
- Preheat oven to 350 degrees 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.
From the Test Kitchen
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 degrees F oven 5 to 7 minutes or until it starts to brown, stirring once. Watch carefully, coconut can quickly go from golden to burned.
Nutrition Facts (Coconut-Lime Bread)
- Per serving:
- 292 kcal ,
- 12 g fat
- (9 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 25 mg chol. ,
- 214 mg sodium ,
- 45 g carb. ,
- 1 g fiber ,
- 30 g sugar ,
- 3 g pro.
Recipe Collections
Reviews (6)
Chimaren Taylor
1500 Days Ago
This bread is so sticky and so hard to work with. Excellent flavor, couldn't find the marmalade at my Wegman's, so used 1 1/2 well ground up limes (skin and all). And substituted orange marmalade for the glaze.
That being said, bread is very crusty on the outside, extremely dense, and not well constructed. Difficult to eat because it's more like a bisquit (and I followed the recipe exactly and made it twice thinking I did something wrong.
Now, I'm off looking for a different recipe, or some way to make this more palatable and keep the flavor.
That being said, bread is very crusty on the outside, extremely dense, and not well constructed. Difficult to eat because it's more like a bisquit (and I followed the recipe exactly and made it twice thinking I did something wrong.
Now, I'm off looking for a different recipe, or some way to make this more palatable and keep the flavor.
mari helms
1772 Days Ago
I've made this twice, both times a hit. I found the marmalade at Whole Foods.
Lynn Fleisher
1781 Days Ago
I was able to find the marmalade at Wegmans. It is definitely a bread and not a cake-like consistency. It was very good, but I think next time I would cut back on the marmalade as the lime tast was very dominant - and add more coconut. Grease and flour the pan well as the maramalade can melt and make it sticky on the edges of the loaf. Overall I was pleased with it. This would be a great summer treat with iced tea.