Coconut & Lime Pull-Apart Bread
I must admit, though, coconut is weird fruit. It comes in a super-hard-to-open shell that kind of looks like hairy bark. Weird. I wonder who even thought to open one up and then eat it that very first time. Whoever they were, my hat's off to their adventurous spirit because I am loving all things toasted coconut, and at work I'm always adding a little coconut water to my day (I like to mix it with mostly plain water to flavor it).
Heh. Heh. Get it? Oh yes, I am that lame. Mom jokes forever!
1/4 cup warm water
2 1/4 teaspoons (one packet) active dry yeast
3 cups flour
1/4 cup brown sugar
1/2 teaspoon salt
4 tablespoons melted, cooled butter
1/3 cup cream (or whole milk)
2 eggs
1/2 teaspoon vanilla extract
For the filling:
3 tablespoons melted butter
3/4 cup sugar
1-2 teaspoons lime zest
1/3 cup toasted coconut, chopped
For the glaze:
1 cup powdered sugar
2 tablespoons lime juice
1/3 cup toasted coconut, chopped
In a small bowl, combine the warm water, a pinch of sugar, and the yeast. The pinch of sugar isn't wholly necessary, but I find that this gives my yeast a little extra boost to start activating. It's the yeast version of a morning cup of coffee. Allow that to sit and foam for 5-8 minutes.
In a large bowl, stir together the flour, sugar, and salt. Now pour in the yeast water, the butter, and the cream. Give that a stir. Stir in the eggs and vanilla as well. Once a soft dough ball forms, turn the dough out onto a lightly floured surface and knead for 3-4 minutes. Place the dough in a lightly oiled bowl, cover, and allow to rise for about an hour (it should almost double in size).
Bake at 350°F for 35 minutes.
Once the bread is done, allow it to cool for 8-10 minutes. Pour over the glaze and sprinkle on the remaining coconut.
Credits // Author: Emma Chapman, Photography: Sarah Rhodes and Emma Chapman. Photos edited with Merit of the Signature Collection.