I can’t take credit for the bread part of this Orange Swirl Coconut Bread, that is thanks to a Whole Foods recipe which I have tweaked for British kitchens, into grams etc. But the orange swirl was my idea.
I’d made a banana bread with a strawberry swirl just over a year ago and thought that this combo would work just as well.
I was very surprised at how good the bread on it's own was. Very light and mildly sweet from the coconut. But you know how I love to mess with things and so thought that adding orange jam in the centre would be a bonus.
I spread on some shredless sweet orange marmalade (regular marmalade would work just as well) and sprinkled on some brown sugar. In fact this was a bit like making the Dundee Marmalade Sticky Buns I made last year.
Anyway, I tightly rolled the bread and placed it into the loaf tin. The baked result had to be left to cool completely else it falls right apart. I froze some of my loaf to see what it would be like toasted ( I thought placing the fresh bread in the toaster might have been a bit precarious).
And overall, the toasted bread was even better than fresh bread. But I urge you to give this a try and have it both fresh and toasted. You will LOVE it!
45 grams desiccated coconut
2 tablespoons granulated sugar
225 ml warm water
1 sachet of dry active yeast (approx. 7 grams)
350 grams plain flour
½ teaspoon salt
250 ml coconut milk
45 grams butter, melted
4-5 tablespoons Shredless Orange Marmalade (or regular)
2 tablespoons dark brown sugar
Adapted from Whole Foods
Adapted from Whole Foods
In a bowl, place the desiccated coconut, granulated sugar, warm water, and yeast and stir to combine, then leave for 10 minutes to become active.
In a separate bowl, sift the flour and salt together. Add the yeast mix and with your hands combine until dough forms. If it’s a little sticky add a bit more flour.
On a floured work surface, knead the dough for 10 minutes then place into a lightly greased bowl, covered with a tea towel. Leave to prove for an hour and a half in a warm area.
After it has proved (it will have doubled in size) tip it back onto a floured work surface and spread out to an oblong about 30 cm wide and 1 cm thick (approximately!). Spoon the marmalade on and gently spread out with a knife. Then sprinkle the brown sugar on top.
Lastly, roll the loaf up tightly, like you would a Swiss roll. Place into a regular sized loaf tin and let rise again for 1 hour, covering with the tea towel.
Preheat the oven to 180C and after the hour, place the loaf in the centre of the oven to bake for 40 to 45 minutes.