1 Tbs. unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
3/4 cup granulated sugar
1 Tbs. baking powder
3/4 tsp. table salt
1 cup chocolate chips
1-1/4 cups shredded sweetened dried coconut
1 cup coconut milk
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
4 oz. (1/2 cup) unsalted butter, melted and cooled
1/2 cup sliced or chopped almonds
Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and coconut.
In a medium bowl, combine the coconut milk, eggs, vanilla, and almond extract. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared pan and spread evenly.
Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.
Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.
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