Cooking from blogs: Smitten Kitchen's Coconut Bread

... which is also a Bill Granger bread via the Wednesday Chef via the New York Times, evidentally. Here it is on the Smitten Kitchen site.

I've wanted to make this bread since I read the recipe back in March. But then things kept coming up - things like, but not limited to, lemon sour cream cake, maple syrup tart*, and this bee sting cake. Besides, I was given a food processor for my birthday and tried an an all-food processor baking lifestyle for a while, a lifestyle in which this loaf just wouldn't fit, darling.

Luckily, I have an extremely tech-savvy filing system for future recipes which involves me: favouriting a recipe post, waiting a fortnight, printing out every recipe that I've favourited over that fortnight, and then filing the printed recipe in either my green "cooking" clear file, or my black "baking" clear file. Or indeed, my white "soups" clearfile. Cooking blogs are the way of the future, dudes. My nana wouldn't have recognised my system at all.

At any rate, I made this delicous sweet bread on Sunday. I had to use regular dessicated coconut because I have no idea where I would even find sweetened coconut (can I get such a thing in NZ)?

In saying that, for my palate it's just sweet enough...

... TO HAVE FOR BREAKFAST! Yay for cake for breakfast!

I'd make it again, but not in a fan-forced oven as the crust was too crusty for my liking. Deb's loaf clearly has a golden brown soft crust and here I have a dark brown hard crust which is less than ideal. The inner bread bit tastes pretty awesome though. I have discovered that it is best eaten when spread it thickly with butter.

*I WILL post this recipe, because you all need it *nods sagely*