I found a package waiting for me at the post office, from my Aunt Vikki, my Mom’s younger sister. Inside was a small steno-style notepad, that had belonged to my Nana. She passed away in 2003, so a neat look into my past. I flipped through the recipes recognizing some of the names of ladies who had shared them, noted by the recipes. I wandered through it, looking for a recipe to adapt and make vegan. I settled on the coconut bread. I wondered if it was right, that it had no fat added. Especially with my taking out the egg fat as well. I was right in that the coconut provided enough fat for a great texture. If you wanted it really decadent, use canned full-fat coconut milk, not the coconut milk beverage.
Since we were going retro, using my favorite Fire King bowls were necessary, and of course, a Fire King bread pan. All of which came from my Mom and Nana’s estates.
Yummy coconut bread!
Also..why egg-free? I wanted Alistaire to be able to enjoy a bite as well. He was one happy toddler!
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup Shredded Coconut Unsweetened
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 1 cup unsweetened coconut milk
- 1½ tsp Ener-G Foods Egg Replacer
- 2 Tbsp water
- 1 tsp pure vanilla extract
Preheat oven to 350, spray a 9x5x3″ loaf pan with oil.
Add dry ingredients to a large mixing bowl, whisk together.
Whisk coconut milk through vanilla together, pour over dry, stir until mixed.
Spread in prepared pan, bake for 50 to 60 minutes, until a toothpick in the center comes out clean.
Let rest for 10 minutes, flip out and cool on a rack.
Store in a plastic bag, use within a day or two for best texture.
Tip from Kirk:
Toast slices the next day, they will be crispy and warm on the outside, warm and soft inside.