The Empty Kitchen 06: Coconut Bread

Welcome to the Empty Kitchen, your one and only guide to the easiest and simplest recipes out there! Use this series as an opportunity to test out your skills in the kitchen and you’ll see, it ain’t that scary…

Making bread from scratch can be a full day affair, but this recipe (although it’s really more like cake) is simple and quick without the struggle to make sure the dough will rise.
It’ll leave your house smelling scrumptious, so maybe shut your windows if you don’t want to be luring people in.

Have a slice for breakfast, a snack, dessert, or, preferably, all of the above.

Recipe from Smitten Kitchen.


Photo by Kelly Duval

Photo by Kelly Duval

  • 2 eggs
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 cups coconut flakes
  • 6 tablespoons unsalted butter, melted (or browned)
  • Preheat oven to 350°F.
  • In a small bowl, whisk together eggs, milk and vanilla then set aside.
  • In a medium bowl, mix the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut flakes.
  • Gradually add the wet ingredients into the dry mixture. Stir until just combined.
  • Stir in melted butter.

*If you want to brown the butter, it takes just a bit more time but adds a nutty flavour. Just melt the butter in a small sauce pan over medium-high heat. Whisk occasionally as the butter boils. After a few minutes, it will start to foam. Whisk constantly until the butter becomes brown and smells heavenly, then remove from heat.

  • Grease and flour your loaf pan (about 8-by-4 inches) then pour in the batter.
  • Bake for approximately 1 hour.
  • Let it cool for a few minutes before removing from pan. Slice and devour a piece or two. Or three.

About Kelly Duval

Born in Montreal, Kelly is a recent English Literature and Creative Writing graduate. Perpetually dreaming of delicious food, searching for fluffy animals and hoarding notebooks.