Coconut Bread

My adaption of Coconut Bread based on several sources trickling down to SmittenKitchen. She wrote "This loaf, once baked, entirely filled and towered above my 9x5x3 (8-cup) loaf pan, so if yours is smaller, you might want to pour off a little batter into greased muffin tins. The crumb is more coarse than banana bread, and less squishy-moist. Also the texture changes from the dark crust to the tender center that makes this bread excellent toasted with a pat of butter and sprinkling of powdered sugar.

• Ready In: 1 hr 15 mins
• Yields: 1 loaf

Ingredients

• 2  large eggs
• 1 1⁄4 cups milk
• 1  teaspoon vanilla extract
• 2 1⁄2 cups all-purpose flour, or
• 1 3⁄4 cups all-purpose flour (plus coconut flour)
• 3⁄4 cup  coconut flour
• 1⁄4 teaspoon table salt
• 2  teaspoons baking powder
• 1 -2  teaspoon ground cinnamon
• 1  cup granulated sugar
• 5  ounces sweetened flaked coconut (about 1 1/2 cups)
• 6  tablespoons butter, melted (or melted and browned, if desired)

Directions

1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
2. 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 wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
3. 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.