Coconut Loaf

7:37 PM Posted In Edit This 0 Comments »

My husband absolutely loves this latest creation, he is a fan of everything coconut so I came up with this sweet loaf with coconut filling and it turned out better than I planned. My husband said this loaf is better when it is served cold and I agree, because the filling stays in place when sliced. So go a head and have a slice.


3 ¾ cups all purpose flour
1 cup warm milk
2 tablespoon instant yeast
½ cup granulated sugar
1 teaspoon salt
7 tablespoons unsalted butter (melted)
2 eggs
egg wash (1 egg beaten with 1 Tablespoon water)


2 large coconut, grated
2 cups brown sugar
1 teaspoon nutmeg
4 tablespoon water
3 tablespoons butter


For Loaf

• Dissolve yeast in warm milk and set aside.
• Beat eggs and set aside.
• Melt butter and allow to cool.
• Add flour, salt and sugar to a large bowl and whisk.
• Add milk and yeast mixture to dry ingredients and mix.
• Add egg and melted butter to flour mixture and combine.
• Knead dough for 5 minutes until smooth and cover bowl with plastic wrap set aside to double in size for an hour.

For Filling

• Heat pan on medium heat
• Add butter and melt.
• Add sugar, coconut, nutmeg and water and stir ingredients constantly for 10 minutes, then remove from heat, allow to cool. Divide the filling into 2 parts to be shared between the 2 loaves.

For Pastry

• Divide dough into two parts.
• Place dough on a lightly floured surface.
• Roll out dough with a rolling pin until it’s a ¼ inch thick rectangle and trim edges to even up the sides.
• Add coconut filling along the length of the centre leaving the edges free.

• Use a knife to slice strips along each side, these strips will give the loaf a plait look.
• At one end take the left and right strip and fold it over the filling alternating to give it a plait look.

• Keep going until the filling is enclosed.
• Grease a baking tray and gently place loaf on to it, cover with plastic wrap and allow to double in size, about 40 minutes. Repeat the process with the other dough.
• Preheat oven for 30 minutes at 350 F.
• Glaze pastry with egg wash and bake for 15 - 20 minutes or until golden brown.