Food Flight

An aviator's culinary adventures

Quick Chocolate Coconut Bread September 6, 2009

Filed under: Bread — flyingbubble @ 5:24 pm
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Here is the recipe that finally inspired to me to start my blog.  I borrowed a copy of Sundays at Moosewood Restaurant from my boyfriend’s elderly neighbor.  From the book’s intro

“Moosewood is a small, casual, collectively owned and operated restaurant in downtown Ithaca, a small city in the Finger Lakes region of New York State… Sundays at Moosewood are different from the rest of the week. Sunday night is ‘ethnic night’, when we serve foods from on particular ethnic, national, or regional cuisine.”

The book is organized by global region and includes a selection of recipes for each.  This bread came from the Caribbean region and I picked it because it sounded easy.  I currently don’t have some crucial kitchen tools (mixer, pans, baking sheets, whisk… etc.).  The bread was relatively easy despite realizing I had no eggs in the house and running (driving actually) to the grocery store to buy some while halfway through the recipe.  I also took the liberty of adding chocolate chips to the bread.  I’ve never eaten a bread that tasted worse because of chocolate chips.. they tend to make it better :).  The bread came out beautifully and is sweet like a muffin, I couldn’t find the unsweetened coconut that the recipe requested.  With a layer of chocolate frosting this bread could easily be a delicious cake.

Quick Chocolate Coconut Bread

4 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1 cup canned or fresh coconut milk or milk

1/2 cup butter or margarine, melted

1 teaspoon pure vanilla extract

2 cups grated unsweetened coconut

1 cup currants or raisins (optional)

Preheat the oven to 350.

Sift the dry ingredients into a mixing bowl.  Blend in the egg, milk, butter, and vanilla.  Mix in the grated coconut and the currants or raisins if used.  Turn out onto a floured board and knead slightly.  Shape into two loaves and pat into two buttered medium loaf pans.  Bake for 40-45 minutes, until a toothpick in the center comes out clean.

ChocolateCoconutBread2The bread is very moist and sweeter than most breads but not quite as sweet as a cookie or cake.  It is very good straight from the oven, I’ll have to wait and see how it tastes after its cooled.

For the following nutritional facts: I used smart balance light in place of butter, sweetened coconut flakes, mini chocolate chips instead of raisins.  This is assuming you cut each loaf into 10 slices.

Picture 1


One Response to “Quick Chocolate Coconut Bread”

  1. OK, so I started to write this comment saying that bread looks just EXCELLENT, and I love chocolate, but unfortunately the rest of me doesn’t get along with chocolate so well. Then I noticed there’s no chocolate in the list of ingredients. Which is great for me! This recipe even looks like one that can be prepared without too much trouble on a boat, so I’m going to link to it from my sailing site

    You should consider a Twitter account to promote your blog.

    Welcome to blogging! I can’t wait to see your future posts.

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