Kim’s Coconut & Pecan Bread


Not very sweet, but very delicious toasted with butter.  Perfect for breakfast and my amazing tattoo artist.


2 large eggs

1 1/4 cups milk

1 teaspoon vanilla extract

Juice of one lemon

2 1/2 cups all-purpose flour

1/4 teaspoon table salt

2 teaspoons baking powder

1 to 2 teaspoons ground cinnamon (depending on how much you like cinnamon)

1 cup granulated sugar

Zest from one lemon

5 ounces sweetened flaked coconut

6 tablespoons unsalted butter, melted and browned

1/2 cup chopped pecans


Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar, lemon zest and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — don’t overmix.  Fold in chopped pecans.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

I worked with this recipe.

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