Recipe Post

I've been lurking here for too long, so I decided to share the recipe of one of my favorite things I've made this year. This Breakfast/desert loaf (Courtesy of Tyler Florence) is one of my favorite things even though I don't really like coconut. It has the thickest crust and is amazing toasted and slathered with butter.

1/2 c -- unsalted butter
3c. -- all-purpose four
1Tbs -- baking powder
1tsp -- salt
1 tsp -- ground cinnamon
1c. -- brown Sugar (packed)
2 -- eggs, beaten
1tsp -- vanilla extract
Zest of one lemon
1.5 cups -- Unsweetened coconut milk
1.5 cups -- Shredded Coconut

1) Preheat oven to 350 spread shredded coconut on a cookie sheet and toast in oven until golden (10-15 minutes).
2) Preheat oven to 375
3) Grease bottom and sides of a 9x5 loaf pan.
4) Mix dry ingredients in large bowl
5) Mix all wet ingredients in a separate bowl (add coconut milk after the rest have been combined)
6) Fold wet ingredients into the dry ingredients with a spatula until it becomes a smooth batter
7) Gently fold in toasted coconut.
8) Pour into prepared loaf pan, set it on a cookie sheet, and bake for 60-75 minutes (it's done when golden and a toothpick inserted into the center comes out clean).
9) Cool for 20 minutes then remove from pan and cool completely before slicing.