Streusel Coconut Bread


Birds are flocking to our front yard feeder, newly stocked with Black Oil Sunflower seeds. Cardinals, chickadees, tufted titmice, sparrows and blue jays are leaving their tracks in the freshly fallen snow. Birds of all kind are landing on the snow laden boughs of the 60 year old hemlock tree that shields our house from the road.


Large snow flakes fall at a steady speed while the wood stove blazes. We know the snow means work, work in the form of shoveling, yet again. But it also means fun, fun in the form of sledding, hot chocolate and streusel coconut bread.


The coconut flavor comes from toasted shredded coconut and canned coconut milk. It’s a little tropical flavor a midst a big winter snow storm.


Streusel Coconut Bread

For the bread:

  • 1 1/2 cups all-purpose flour
  • 1/2-3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup canola oil
  • 1 egg
  • (1/3) cup coconut milk
  • 1/4 cup shredded coconut, toasted

For the topping:

  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 teaspoon cinnamon
  • 1/4 cup shredded coconut, toasted

Preheat oven to 400 degrees F. Grease a loaf pan.

Place 1/2 cup shredded coconut on a sheet pan. Place in oven for just a few minutes to toast. Watch it carefully so it doesn’t burn.

Combine flour, sugar, salt and baking powder.

Place 1/3 cup canola oil in a 1 cup measuring cup, add egg and enough coconut milk to fill the cup. Add this to the flour mixture and mix to combine. Stir in toasted coconut.

Pour into prepared loaf pan.

Using the same bowl, combine brown sugar, flour, cinnamon and toasted coconut. Using a fork or pastry blender, incorporate the butter into the mix until crumbly.

Sprinkle streusel evenly over the top of the batter.

Bake 30-40 minutes until a toothpick inserted in the center comes out clean.

Let cool on a wire rack before slicing.




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