Coconut Bread with Salted Honey-Brown Butter


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This is AMAZING stuff! Hats off to SmittenKitchen.com for this one! I just made it today and I’m addicted already. 

Bread:

2 eggs
1 1/4 cups milk
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1 cup sugar
1 1/2 cups flaked coconut
6 Tbsp. unsalted butter

Salted Honey-Brown Butter:

2 sticks unsalted butter, softened
3 Tbsp. raw honey
Sea salt

Heat oven to 350 degrees.

Melt 6 Tbsp. butter in a small saucepan until beginning to brown and smell nutty, stirring up browned bits from bottom of pan. Remove from heat and cool slightly.

In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir together until just combined. Add browned butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

Serve in thick slices, toasted, with butter and confectioners’ sugar or salted honey brown butter spread.

For the spread: 

In a small sauce pan, melt 1 stick of butter until beginning to brown and smell nutty, stirring up the browned bits from the bottom. Set aside to cool slightly.

With an  electric mixer, whip the other stick of softened butter until fluffy. Slowly add the melted browned butter, honey, and sea salt to taste (I used a combination of fine salt and coarse salt … I love the surprise of a coarse grain of salt in the sweet spread!) and whip until smooth.

This will be good on ANYTHING, by the way. Toast … pancakes … biscuits … mmmmm.

 

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