TRIPLE COCONUT CHOCOLATE BREAD

Do you folks ever make up little stories about the general population in your neighborhood? Not the general population who live nearby or over the road, who you apparently really know somewhat about — however the general population you see each morning on your approach to work or once in a while when you stroll past the transport stop or lined up in line at Starbucks, all Lululemon'd to the nines, who you genuinely know nothing about with the exception of possibly that they more than once arrange an "Ummm, Hi Short Decaf Nonfat Cap," to which you more than once address (inside, uh'course) Ummm, Hi WHAT'S THE FREAKING POINT?

And after that you look at that clean little Lulu'd bum and absolutely get it.

Bah.

Anyway. I do this on the reggie.

Short Nonfat Cap is without a doubt a nerd ladyboss turned gems party entertainer and a frantic gatherer of Southwestern stoneware.

Woman Who Runs with Hair Down (genuinely, you folks, it's past her butt! why so long! why so… free?! so exceptionally captivating!) thoroughly adores scouting punny trinket T's and giving out ziploc compartments of macintosh nut treats each Christmas.

Starbuck's Manager Dude is getting his Masters in Sociology and has a Stanford competitor sweetheart and a weimaraner at home.

It's fun, correct?

Until you ponder what story individuals are telling about you.

Babywearing Bedhead lives for second breakfast, gets all her child rearing exhortation from Connie Britton and commonly can't heat for poop.

Goodness however heeyyyyyyyy…

Cheerful news is that Babywearing Bedhead has become some assistance in the preparing division recently — first when I gussied up the gutz to knock off Blum's Coffee Crunch Cake; then when these fudgy numbers came to be; and now, as this shockingly straightforward, fantastically breakfastable coconut bread.

This bread comes to you by method for Amy Guittard's new Guittard Chocolate Cookbook, a veritable trove of staggering (and stunningly possible) formulas that reach in chocolateyness from limited to wild, which may be the reason I adore it so. Instead of each formula being unmistakably debauched, a great number of things are unequivocally straightforward — modest, even — this bread included.

Talking about said bread, it's (acquit the descriptor) clammy while as yet having a cakey piece that asks the organization of your morning espresso or tea. Enticingly domed with a sharp, sugary outside layer. And after that there's that unmistakably firm chewy surface that lone originates from destroyed coconut. (On the off chance that you've had a Mounds Bar, you know the one… )

The chocolate here is, obviously, magnificent, also — not all that sweet as to overwhelm the tropical, practically rich kind of the three coconut emphasess going through this chunk (spread, drain and destroyed), yet sufficiently generous that you'd miss it in the event that it were overlooked. I'd go so far as to recommend that the slight severe edge of the chocolate really restrains the cake's lavishness somewhat, sharp and waiting and attracting as it may be.

In fact, the first formula distributed in Amy's book might be lighter in coconut profile as it requires a mix of (cow's) milk and coconut water where I've utilized all full-fat coconut drain and spread where I've subbed coconut oil, yet I guarantee you the final result is powerful — especially for second breakfast, and regardless of the fact that you bring no issue with dairy at all. 😉

Make a chunk — or three, they're super giftable!! — and you'll see.

Upbeat weekend everybody!

xo,

Babywearing Bedhead

PREP TIME

10 mins

COOK TIME

60 mins

TOTAL TIME

1 hour 10 mins

Ingredients

1.5 cups all-purpose flour
1.5 tsp baking powder
½ tsp salt
1 cup unsweetened shredded coconut
⅔ cup full-fat coconut milk
½ cup coconut oil, melted and cooled
½ cup granulated sugar
1 large egg
1 tsp vanilla
3 ounces bittersweet chocolate, chopped
1 T raw or turbinado sugar

Instructions

Preheat oven to 350F. Grease (with coconut oil or spray) and flour a 9x5x3 loaf pan.
In a medium bowl, combine flour, baking powder and salt.
In a large bowl with a hand mixer, blend together melted coconut oil, granulated sugar, egg, coconut milk, vanilla and shredded coconut until well combined. Add flour mixture and mix until just combined. Fold in chocolate. Pour batter (it will be very thick) into prepared pan. Sprinkle raw sugar evenly over top of batter. Bake for 55-60 mins or until an inserted toothpick comes out clean. Allow bread to cool 15 mins in pan, then invert onto a cooling rack and cool completely.
Wrap cooled bread tightly in plastic wrap and store at room temperature overnight or up to five days before serving. Slice and enjoy!

NOTES

Like many cakes, this 'bread' is better enjoyed the next day and stores very well for up to 5 days at room temperature. If you plan to enjoy it much later than that, feel free to stash it in the freezer for up to 2 months. Thaw frozen bread in the fridge overnight before reheating in a 350F oven for 5-10 mins or until warmed through.