Print

Chocolate Coconut Bread

5 from 2 reviews
  • Author: Sarah Fennel
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Author: Sarah Fennel
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
Scale:
  • Author: Sarah Fennel
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 1 loaf 1x

Ingredients

For the bread

  • 1/2 cup coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon coconut extract
  • 3 large eggs, room temperature
  • 3/4 cup sweetened shredded coconut, chopped
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Almond Breeze Almondmilk Coconutmilk Blend

For the ganache

  • 4 oz dark chocolate, chopped
  • 2 tablespoons butter
  • ~1/2 cup shredded coconut, for topping

Instructions

  1. Preheat oven to 350°F. Grease or line a standard loaf pan with parchment paper.
  2. In a large bowl, combine the coconut oil, granulated sugar, light brown sugar, and coconut extract. Beat in the eggs, then toss in the shredded coconut.
  3. In a separate bowl, whisk the flour, baking powder, and salt. Alternate adding the flour mixture and the Almond Breeze into the wet ingredients.
  4. Pour the batter into the prepared pan and bake for 40 minutes, or until the loaf is golden brown and a knife inserted in the center comes out clean. Allow to cool slightly before glazing.
  5. To make the ganache, melt the butter in the microwave for 20 seconds. Stir in the chocolate. If the chocolate doesn’t fully melt, put the mixture into the microwave for 15 more seconds.
  6. Drizzle the loaf with the ganache, then top with more shredded coconut!