Sometimes, you may see me driving around town with cookies, pies, and bread, looking for someone who could use a bit of extra love that day. For the most part, people are thankful for what I’m doing, but I’ve also had someone refuse my cookies. That’s perfectly fine with me. The funniest encounter would have to be several months ago in San Mateo, when I was handing out my matcha cookies. This guy took one look at the cookies and goes, “Do those have pot in them?”
I may give out free food, my friend, but I don’t do miracles.
I’m telling you all this not to fish for compliments but to tell you why I’m sharing a recipe for three loaves of coconut bread today. A while back, my friend Sabrina told me about Three Loaves, a community of food lovers who are dedicated to one thing: saying “‘f*ck you’ to hunger.” To participate, you come up with a recipe for three loaves of bread and you bake them. One is for you to keep, the second is for a friend, and the third loaf is for someone in your community who is in need. Seriously, nothing gives me more joy than helping someone else out, so I knew I wanted to be involved with Three Loaves. Well, today’s the day.
The next time you make an extra batch of something, consider giving it to someone who could use an extra boost. I’m sure they’ll appreciate it.
MASTERING MY MISTAKES / COOKING NOTES
- Gluten-free flour blend: I tested this recipe with my own gluten-free flour blend and with Cup-4-Cup gluten-free flour, and I have to say that I loved the way this bread turned out with Cup-4-Cup. I had my doubts when I made my first test batch with Cup-4-Cup because the batter was very thick and suspiciously viscous. However, the flour gave the bread a nice chewy texture compared to the tasty yet crumbly mess I made with my gluten-free blend. Cup-4-Cup is not cheap but worth trying once.
- Using coconut milk: I tried this recipe with low-fat milk and light coconut milk from a can. If you’re nuts for coconuts, grab that can of coconut milk! And if you have any extra leftover, consider using it in my Coconut Curry Stir Fry Noodles!
- Adjusting the sweetness of the bread: I used a 3/4 cup of sugar for this recipe, which gave the bread a light sweetness. I had planned to add a blood orange glaze to this bread to make it look more special, but the glaze was too much. Lesson learned: don’t gild the lily.
If you make this bread, please let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump! Seeing your creations make my day!
Easy Gluten-Free Coconut Bread with Lemon
Ingredients
- cooking spray
- 5 1/4 cups [gluten-free all-purpose flour ], use all-purpose flour if not gluten free
- 6 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
- 6 large eggs, at room temperature
- 2 1/4 cups cane sugar
- 3 cups light coconut milk from a can
- 1 cup + 2 tablespoons coconut oil
- 4 1/2 teaspoons vanilla extract
- 3 3/4 cups unsweetened shredded coconut
- zest from 3 lemons
- sliced strawberries for topping, optional
Instructions
- I highly recommend mixing the batter for one loaf at a time, especially if you’re using Cup-4-Cup flour. Preheat oven to 350 degrees F. Grease 3 loaf pans with cooking spray and line a small sheet of parchment paper on top of each pan. My pans are 8 1/2″ x4 1/2″. A 9″ x 5″ loaf pan will work, too. Set aside.
- In a medium bowl, mix 1 3/4 cups gluten-free four with 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Set aside.
- In a large bowl, mix 2 large eggs, 3/4 cup sugar, 1 cup coconut milk, 6 TBS melted coconut oil, and 1 1/2 tsp vanilla extract. Add half of the dry ingredients to wet ingredients and stir until just incorporated. Add the rest of the dry ingredients and stir until everything is well mixed. Small lumps are okay. Stir in 1 1/4 cups shredded coconut and the zest of one lemon. Pour batter into one loaf pan. Repeat steps 2 and 3 for the rest of the batter.
- Bake loaves for 50 to 55 minutes. If you are baking all three loaves at once, note that the baking time may vary if the heat in your oven doesn’t distribute evenly.
- Let bread cool in pan for 5 minutes before transferring to a rack. Let bread cool for at least an hour before serving. Wrap leftovers tightly with plastic wrap and store in room temperature for up to 2 days.
Notes
Nutrition
Aida@TheCraftingFoodie says
Lisa, these photos are so gorgeous! I love, love the idea behind Three Loaves. I really believe important change can happen at a grass roots level. And I’m just like you – always, always giving baked goods to friends, neighbors, and teachers. During the holidays when we were traveling, I even brought a box of decorated sugar cookies on the airplane with me and give it to the air hostesses. They were so happy, and it was such an unexpected way to spread some holiday cheer!
Lisa Lin says
Thank you, Aida! That’s so sweet of you to bring cookies with you on your flight!!
Sabrina Modelle says
Yay Lisa! You’re such a good egg! This bread looks fantastic. I totally want to try it.
Lisa Lin says
Thank you, Sabrina!! I will bake a loaf for you, too!
Sabrina Modelle says
AWW, you’re the best! XO
amanda paa says
I love the Three Loaves initiative! And you are so awesome for taking the time to bake and donate.
And your bread sound ah-mazing. I love anything coconut, and I hear you about Cup-4-Cup, it’s kind of like magic in gf baking.
xo
Amanda
Lisa Lin says
Thank you, my dear!!
Bethany @ athletic avocado says
This bread is a beauty! I love love love coconut! Next time you make it, wanna ship me some? ;P
Lisa Lin says
Haha, will do, Bethany!
Donna LeValley says
Wow. I found your blog through a link for this recipe on Facebook via Cup for Cup. I’m hooked. And I can’t wait to bake this on the weekend. Sounds like a treat to have with my coffee.
Lisa Lin says
Thank you so much for your kind words, Donna! Hope you enjoy it!
Cakespy says
YUMMMMMM! This looks like the perfect breakfast bread!
Olivia Tambellini Faustino says
I’ve just baked one loaf of this bread and it is perfect! I’m in Brazil and we don’t have cup4cup flour, but I prepared a mock cup4cup from the “Gluten Free On A Shoestring” blog. First time a gluten free bread I try comes out just like the blog picture!!!! It does not fall apart and does not feel gritty. And tastes amazing! It just took longer to bake. I kept it in the oven till a toothpick came out clean. I also used foil paper during some of the time to prevent it from burning on the top. Will be doing again!! And now I get the 3-loaves thing, the only one I made, will be gone too soon.
Lisa Lin says
Olivia, thank you so much for taking the time to make this coconut bread! I’m so glad that you enjoyed it. Also, I’m glad to know that the blend from Nicole’s blog works!