Coconut Bread

Soft and fluffy coconut bread filled with a sweet buttery coconut mixture is a classic and traditional treat among Chinese bakeries. The lightly golden crust and aromatic coconut filling make it a comforting snack or breakfast. You will like this coconut bread recipe if you like coconuts and sweets!

Course Bread, Dessert, Snack

Cuisine Asian, Chinese

Prep Time 1 30

Cook Time 25

Total Time 1 55

Servings

Calories 1352kcal

Author Tracy O.

Equipment

1 Borsch mixer
4 Tin foil trays

Ingredients

Dough:

½ cup Milk
4 tablespoons Sugar
1 tablespoon Sweet condensed milk
3 teaspoons Yeast
2 large Eggs
2 cups and 3 tablespoons Bread flour
½ tablespoon Vital wheat gluten (Can be replaced with bread flour)
½ tablespoon Dough enhancer (Can be replaced with bread flour)
½ teaspoon Salt
2 tablespoons Butter

Filling:

3 cups Coconut flakes (6.2 oz)
¾ cup Sugar
1 tablespoon Custard powder
2 large Eggs
1 tablespoon Vanilla extract
4 tablespoons Butter (Melted)

* If you don't like too much filling, you can half the filling recipe.

Egg wash:

1 large egg

Instructions

Pour ½ cup of milk, add 4 tablespoons of sugar, and 1 tablespoon of sweetened condensed milk into the Borsch mixer. After that, add 3 teaspoons of yeast and crack 2 large eggs. Turn on the mixer to the lowest setting, #1, and mix it a little bit. Let it wait for 5 minutes.
Put 2 cups and 3 tablespoons of bread flour in a container. Then, add ½ tablespoon of vital wheat gluten, ½ tablespoon of dough enhancer, and ½ teaspoon of salt. (If you don't have vital wheat gluten and dough enhancer, you can replace them with bread flour.) Mix it well.
Next, turn the Bosch mixer to the lowest setting #1. Add the flour mixture from Step 2 to the yeast mixture in Step 1. Let it run until the dough comes together. Cover the lid and adjust the mixer to medium-high #3. Let it run for 10 minutes.
Dice 2 tablespoons of butter into small cubes.
After 10 minutes, open the top lid and add the diced butter one at a time to the dough.
Let it run for another 10 minutes until the dough is smooth and elastic enough to stretch like a film.
Spray some oil and place the dough in a bowl.
Cover the dough with a wet cloth. My trick to speed up the rising time is to preheat the oven to 200F, turn off the oven, and put the dough covered with a wet cloth in the oven for 30-45 minutes.
Put 3 cups of unsweetened shredded coconut (6.2 oz) into a chopper. Chop it until it's in small pieces—they don't need to be completely fine.
After that, put the chopped coconut shred into a bowl. Add 2 large eggs, ¾ cup of sugar, 1 tablespoon of custard powder, 1 tablespoon of vanilla extract, and 4 tablespoons of melted butter (Put the butter in the microwave for 10-15 seconds.)
Mix the filling well until it is like a paste.
Let the dough rise until it doubles in size. Then, divide it into 4 pieces. (If you want an even dough size, weigh the dough and divide it into 4.)
Take a piece of dough and flatten it into a rectangular shape.
Divide the filling into 4 portions and spread one portion of the filling from step 11 on the flattened dough.
Roll it up.
Fold the ends together.
Spray the tin foil trays ( 5.72" x 3.31" x 1.88") with oil and put the dough in. Repeat to finish the rest of the dough.
Next, use a knife to cut the top open around ½- 1 inch deep. Cover the dough with a wet cloth. My trick to speed up the rising time is to preheat the oven to 200F. Then, turn off the oven. Put the dough covered with a wet cloth in the oven for 15 minutes.
Beat an egg and brush it on top of the dough.
Preheat the oven to 350F. Bake the bread for 15-20 minutes at 350F. When it reaches 20 minutes, open the oven and cover the bread with foil to prevent burning the top. Then, bake for 5 more minutes. I did it for a total of 25 minutes. ( If your oven is smaller, please adjust the time and cover it with foil earlier.)

Video

Notes

Cooking tips for how to make coconut bread:

Dough:

Use milk, butter, egg, sweet condensed milk, sugar, yeast, salt, and bread flour for the dough.

Run the dough in the mixer for 10 minutes, then add the diced butter. Let it run for 10 minutes until the dough is smooth and elastic, like a film. The total takes about 20 minutes.

Using an electric mixer is easier.

Let the dough rise until it is doubled in size. My trick to speed up the rising time is to preheat the oven to 200F. Then, turn off the oven. Cover the dough with a wet cloth and put it in the oven for 30-45 minutes.

After that, divide the dough into 4 portions. If you don't want to make that much, you can half the dough and filling recipe to make 2 small ones.

Filling:

Personally, I like filling this bread more. If you don't want too much filling, you can have half the filling ingredients in this recipe.

The filling ingredients are melted butter, sugar, egg, shredded coconut, custard powder, and vanilla extract.

Melt the butter in the microwave for 15 seconds. Then, mix the filling until it's moist but not runny.

Combine:

Flatten the dough and spread the filling on the dough. Then, roll it up and fold both ends together.

Spray some oil in the tin foil tray.

Place the folded dough in the tray. Next, use a knife to cut the top to about ½- 1 inch depth.

Cover it with a wet cloth and let it rise for 15 minutes. (My trick to speed up the rising time is to preheat the oven to 200F. Then, turn off the oven and put the dough covered with a wet cloth in the oven for 15 minutes.)

Then, brush the dough with egg for a shiny golden crust.

Baking:

Preheat the oven and bake at 350°F (175°C) for 15-20 minutes, depending on size. It took around 25 minutes. When it is about 20 minutes, open the oven, cover the dough with foil to prevent the tops from burning, and continue baking for 5 more minutes.

If your oven is smaller, remember to cover the top earlier to prevent burning the tops.

Nutrition