What’s going on in your world today? Nothing much here. This morning I baked some muffins and coffee cake to take up to work tomorrow. I had new recipes I wanted to try but the family and I can’t eat all this (and shouldn’t eat all this) so my friends at work are my guinea pigs.
I got this recipe from The Red Spoon
Phyllis’s Toasted Coconut Brown Butter Bread
Adapted from Phyllis in Hana Hawaii
Makes two 1 pound loaves, or one 2-pound loaf
After much debate, we finally decided that the toasted with brown butter slightly (very slightly) edged out the others, which is the recipe below. To make the original Phyllis coconut bread, do not toast the coconut, and do not brown the butter, just melt it.
1 1/2 stick of butter
3/4 cup sugar
2 cups flaked coconut, divided
1 tablespoon vanilla
2 cups pureed pineapple (pineapple chunks and their juice blended until smooth)
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
Preheat oven to 350-degrees. Spread 1 cup of the coconut on a rimmed baking sheet and toast in oven until golden brown, 6 to 8 minutes stirring every few minutes. Remove from oven and set aside.
In a small sauce pan over medium heat cook butter until chestnut brown and smells nutty.
In the bowl of a stand mixer combine, brown butter and sugar and mix together. Add eggs one at a time until incorporated. Add coconut and vanilla. Mix thoroughly together. Add pineapple puree and beat until combined, scraping down bowl as needed. Add flour, baking powder and salt, mixing just until incorporated.
Grease a loaf pan with butter or Pam and place on a rimmed baking sheet. Pour batter into pan (or divide between pans if using a 1-pound loaf pan). Sprinkle with brown sugar, and then reserved toasted coconut. Loosely tent pan with foil, making sure there is plenty of room for the bread to rise. Bake for 45 – 60 minutes or until the loaf does not wobble. Let cool in pan for 20 minutes, then remove from pan and let cool until room temperature. Slice and serve.