Brown Sugar Coconut Strawberry Bread!

Last weekend my husband and I were invited over to a friends house for lunch. My friend Radhika is from Fiji and makes the most amazing Indian food I’ve ever tasted. As a grateful guest, I offered to bring dessert.

What to make? That was the question. I knew she liked tropical fruit so I tried to think of an “island-y” recipe to make. After spending an entire day being indecisive, I decided to get in touch with my blogger friend Taymer for advice. Being an islander, I was sure she’d have some recommendations. Granted Barbados, where Taymer is from, is nowhere near Fiji, I was pretty sure she had better island type recipes than anything I could find in any book. Luckily for me, she did!

She gave me a sneak peek at an amazing coconut bread recipe from her new cookbook coming out.

D-E-L-I-C-I-O-U-S! I think I made myself sick by devouring over half a loaf in just one sitting! It took me about a week to recover and sure enough… the cravings came back. Sadly, after all the stores had closed for the day, and I discovered I was out of half the ingredients Taymer’s recipe called for.

My solution? MODIFY. I was going to have to work with what I had on hand.

I decided to use one of my favorite muffin recipes and cross my fingers it came out OK. An hour later, I was not disappointed!

This recipe came out better than I had hoped. Soft, sweet, moist… almost perfect. Although the texture was entirely different from the more dense recipe Taymer had shared with me, the taste was just as good… with an extra little strawberry kick.
Brown Sugar Coconut Strawberry Bread

Ingredients
  • 2 “eggs” (we use Ener-G Egg Replacer)
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 1/2 cups brown sugar
  • 1 2/3 cups AP or bread flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon molasses
  • 1/2 teaspoon almond extract
  • 1 cup sliced strawberries
  • 1 1/2 cups shredded coconut
Directions
  1. Preheat oven to 350 degrees. Grease an 8×4″ loaf pan.
  2. Combine “eggs,” oil, water and sugar in a mixer or large bowl. 
  3. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a separate bowl.
  4. Add dry ingredients to wet ingredients. Mix until fully combined. 
  5. Add molasses, almond extract, coconut and strawberries. Mix until fully combined.
  6. Pour into greased loaf pan. 
  7. Bake for one hour or until toothpick comes out clean.
  8. Serve warm with a pat of Earth Balance!
I’m pretty stoked this recipe came out so well but it’s really nothing like the recipe Taymer shared with me. I personally prefer the more dense texture her bread has. I promised not to share her recipe but if you’re interested in trying it, you can pre-order her new book HERE.
Thanks to Taymer for the inspiration.

Hope you guys enjoy this version for now!

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