* Coconut Sweet Potato Bread (GF)

This loaf was surprisingly hardly coconut-y at all, besides the shredded coconut that was hidden in each bite.

If you’re not a fan of coconut, this bread is definitely for you. It has a mild coconut flavour, but tastes like vanilla and cinnamon as well. I opted for an optional honey coconut glaze for those who REALLY want the coconut flavour. This bread was like a delicious light dessert. In fact, I’m sure you could heat it up and toss a scoop of vanilla ice cream on top and you wouldn’t even know it was meant for breakfast.
I made a second loaf with organic whole wheat flour and it turned out just as tasty, so you could use either flour.


2 cups all-purpose gluten free flour
1 cup shredded coconut, chopped
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
1/2 cup organic cane sugar
1/2 cup pureed baked sweet potato
1 cup canned coconut milk (I used a light version)
1/8 cup melted coconut oil
1/4 cup greek yogurt
1 teaspoon vanilla extract

Coconut Glaze: (OPTIONAL)
1/8 cup melted coconut oil
1/8 cup honey
1 teaspoon vanilla bean paste

Preheat oven to 180 celcius degrees.

In a bowl, mix together flour, coconut, salt, baking powder, cinnamon and set aside. In another bowl beat together sugar, eggs, sweet potato puree, coconut milk, coconut oil, yogurt, and vanilla extract. Gradually add dry ingredients to wet ingredients until just mixed.

Pour into a well-greased 9 x 5 loaf pan and bake for 60-70 minutes, or until an inserted toothpick comes out clean. Top with coconut glaze or enjoy as is.

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