So many times on Instagram I’m drawn as much by the images themselves as the enthusiastic writing of someone who genuinely seems to enjoy explaining their craft, whether it is food-related, art-related, sports-related, something technical, and everything in between. The enthusiasm that sourdough baker Bryan Ford, known as Artisan Bryan, conveys in his posts is addictive! I couldn’t let the sun set on the In the Kitchen With column without featuring his upbeat, empowering recipe for Sweet Coconut Quick Bread — for those of us who love coconut but haven’t yet mastered sourdough. If you need tips or help with the recipe, reach out to Bryan on Instagram @artisanbryan or through his blog, Artisan Bryan, where you can also find his recipes in Spanish. —Kristina
Bryan Ford (aka Artisan Bryan) is a Honduran-American ex-certified public accountant (CPA) turned baker and writer. Born in the Bronx to Honduran parents but raised in the largest Honduran community in the US, New Orleans, Bryan started his professional career as a CPA in the restaurant industry. During this time he began teaching cooking techniques to other students and eventually left accounting to follow his passion. He is currently working on his first book and will soon be opening Ironside Bakery with Toscana Divino in Miami. You can find Artisan Bryan on Instagram and Facebook.
- For the loaf:
- 250 grams (2 cups) all-purpose flour
- 25 grams baking powder (about 5 1/2 teaspoons)
- 1/2 tsp kosher salt
- 125 grams shredded coconut. Sweetened or unsweetened, depending on your choice
- 50 grams (3 tablespoons + 2 teaspoons) unsalted butter
- 80 grams (1/3 cup) brown sugar
- 5 grams (3/4 ounce) honey
- 1 egg
- 1 gram vanilla (about a teaspoon)
- 200 grams (3/4 cup plus 1 tablespoon) coconut milk
- 50 grams mature sourdough starter (optional)
- 50 grams (3 tablespoons) coconut oil
- 100 grams (1 1/4 cup) powdered sugar
- 2 tablespoons coconut milk
- Zest and juice of 1 lemon
- 1 gram vanilla (about a teaspoon)
- Coconut Crunch:
- 10 grams (2 tablespoons) oats
- 30 grams (1 ounce) coconut flakes
- 5 grams (1 tablespoon) flaxseed
- 5 grams (1 tablespoon) barley
Preheat your oven to 375 F.
In a small bowl, combine all of your dry ingredients (except the sugar and 125 grams shredded coconut) and mix together. Set them aside. Take the 125 grams shredded coconut and put into a small saucepan over medium heat. You want to toast your coconut flakes slightly. Don’t let them get too dark, but just a light brown will do. Set aside to let them cool.
Mix together your wet ingredients in larger bowl. You’ll want to start by creaming together the butter, sugar and honey. Next, add the egg, vanilla, coconut milk, and sourdough starter if you’re deciding to add this for extra flavor. Use a whisk or a fork to cream everything together.
Combine your dry mixture into the bowl of the wet mixture and use a spatula to mix everything together. Add your previously toasted coconut into the mixture and fold evenly. Prepare a tin loaf pan with coconut oil and add your mixture into the pan. If you added sourdough starter and want to build more flavor, cover the tin with foil and put in the fridge overnight before baking.
Bake for 30-40 minutes, or until golden brown. You’ll know it’s done when the center is relatively firm and the top is slightly crispy. Set your loaf aside to cool.
Make the icing: Whisk together the powdered sugar with the coconut milk. Once that comes together, add the zest and juice of one lemon as well as the vanilla. Whisk until there are no clumps and you have a smooth, slightly thick mixture.
Make your coconut crunch: Toast all of the ingredients for the coconut crunch in the same pan you toasted the coconut.
Pour the icing mixture onto your cake as it is cooling and then top with your coconut crunch mixture.
Enjoy! You can wrap the loaf in plastic or store in a sealed container on the countertop or in the fridge.