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On Good Blogging and Coconut Bread

June 27, 2006

Coconut bread

I am currently in Los Angeles, enjoying semi-time-off from work, staying with friends and looking forward to a trip up the Pacific Coast Highway to Monterey and San Francisco and all the foodie goodness that will ensue. The requisite pilgrimages to Chez Panisse, Ferry Plaza Farmers Market and the Scharffen Berger chocolate factory are duly planned and anticipated.

Last night I got into an animated conversation with a friend about food weblogs and all the pleasure they have provided me over this last year - if you equate pleasure with slightly obsessive time wasting compulsion, that is. I have cooked more, been more inspired, and had so much more on my "recipes to try" list than ever before.

I think the thing I like most about food weblogs is that they lift recipes and food off the page and into real life, in living color! You take one look at a picture of something cooked by a living person, not some invisible cookbook aggregate, and you say, Hey! I can do that. In fact, I am going to do it right now!

That's what happened with this coconut bread I saw over at bakingsheet a little while ago. It looked so dense and moist, a simple bread with a flurry of fine, unsweetened coconut and a heap of fresh ground cinnamon. It was like I had no choice - I baked it and took it into work the next morning for my coworkers, who were more than appreciative.

Coconut bread

I wanted to play around with it a little, though, so I added a simple citrus syrup. I poked holes in the top of the bread and poured it over, then sprinkled the top with a little more coconut. This gives the top of the bread a dense, moist bite as the tart lemon and lime flavors swing by, then the flavors of coconut and fragrant cinnamon gently drift in. This is a go-to bread, easy, moist and reliable and so, so delicious that you really should have an exit plan for it - otherwise, you'll eat it all yourself.

Coconut bread

bills Coconut Bread

Go to bakingsheet for the recipe!

Citrus Syrup

0.5 cup of sugar
0.5 cup of fresh lemon and lime juice
2 tbsp of whiskey (optional)
Unsweetened coconut flakes (available in bulk produce area at Whole Foods and other groceries)

1. Combine all ingredients in a small saucepan and bring to a simmer. Simmer gently for about 10 minutes, or until syrupy.
2. Poke a series of small holes in the top of the bread with a toothpick and pour the syrup over.
3. Sprinkle with unsweetened coconut flakes.

Posted by Faith at 27 June 2006

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that cake looks really good, I like your site too!

Posted by: karin at June 29, 2006 07:58 PM

i made them in my little pans and they were a hit at work although my lemon-lime glaze didn't thicken enough to hold coconut.....i guess i'll have to try again much to the pleasure of my co-workers!

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