Triple Coconut Bread
whole wheat flour
I used unsweetened
13.5 oz. coconut milk
For the glaze:
Preheat oven to 350°.
Combine flour, sugar, coconut, baking powder, and baking soda together in a large bowl.
In a separate bowl, whisk together eggs, milk, oil, and vanilla.
Fold wet ingredients into dry ingredients and stir until everything is combined.
Grease a 9x5 loaf pan with coconut oil before pouring batter into pan, pounding pan on countertop so the batter evens out.
Place pan in the oven and bake for approximately 1 hour, placing a toothpick in the center to assure doneness.
For the icing: combine sugar and milk together in a small both and mix with an electric mixer. Add more milk or sugar as needed. Place bowl in refrigerator and store until bread is ready to be iced.
For toasted coconut: Place coconut on a baking sheet and "toast" coconut for 5-7 minutes or until coconut is golden brown. Place coconut atop icing once bread is done.
*With this little milk, the glaze will be pretty thick. If you want it to be thinner, add more milk 1 tbsp at a time. Likewise, if you want it to be thicker, add more powdered sugar