Coconut Bread made with coconut milk, coconut oil and shredded coconut; it's a coconut lover's dream! It's also dairy free and topped with a tasty powdered sugar glaze for added sweetness.
Servings: 12 slices
- 2 1/2 cups oat flour
- 3/4 cup cane sugar
- 1 cup shredded coconut sweetened or unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 flax eggs (2 tablespoon flaxseed meal + 5 tablespoon water)
- 1 cup coconut milk
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon almond milk*
Preheat oven to 350°.
Combine flour, sugar, coconut, baking powder, and baking soda together in a large bowl.
In a separate bowl, whisk together flax eggs, milk 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 55 minutes, 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.
Wait until bread has cooled before icing and slicing.
*Calories are per slice and an estimation
-Glaze is optional
-Feel free to use sweetened OR unsweetened shredded coconut, depending on how sweet you want the bread to be
Calories: 254kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Sodium: 122mg | Potassium: 173mg | Fiber: 2g | Sugar: 21g | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg