Coconut Bread

Coconut Bread

2 large eggs

1 1/4 cups (295 ml) milk 
1 teaspoon (5 ml) vanilla extract 
2 1/2 cups (315 grams) all-purpose flour 
1/2 teaspoon table salt 
2 teaspoons (10 grams) baking powder 
1 to 2 teaspoons ground cinnamon (Bill calls for 2 but I preferred 1) 
1 cup (200 grams) granulated sugar 
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups) 
6 tablespoons (85 grams) unsalted butter, melted or melted and browned, if desired 
Vegetable oil or nonstick cooking spray for baking pan

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

Serve in thick slices, toasted, with butter and confectioners’ sugar or salted honey brown butter spread.

From here: http://smittenkitchen.com/blog/2013/03/coconut-bread/