Coconut Bread

Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix dry ingredients
   In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Combine wet ingredients
   In a separate bowl, whisk together the sugar, eggs, coconut milk, melted coconut oil, and vanilla extract until smooth and well incorporated.
4. Make the batter
   Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix. Fold in 1 cup of the shredded coconut, reserving the remaining 1/2 cup for topping.
5. Bake the bread
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/2 cup of shredded coconut evenly over the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve
   Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.