So I found a Donna Hay recipe for coconut bread and tried it. It turned out alright but nothing I would run back and bust calories for (which is unusual for her recipes- they are usually mouth watering).
At any rate, I determined to get creative this morning and try again. I mixed it up (a lot) and here's what I came up with:
Whole Wheat Lemon Coconut Bread:
1c shredded coconut
1c almond flour (you can grind your own almonds but I just bought the flour from Whole Foods)
3c whole wheat flour
1/2 lemon, juiced
1 stick of butter - yep, that's right a whole stick (you can cut this back but I didn't want to on this one)
1 whole lemon zested (I used a meyer lemon for juice and rind to make it even better)
Whip room temp butter with applesauce until smoothish. Add egg, lemon zest, lemon juice, and sugar; mixing until combined. Add almond flour, then milk, then whole wheat flour until combined but not beaten to death. Pour into greased bread loaf pan (I oiled mine with lemon infused olive oil) and bake for 1.5 hr at 320 or until a toothpick/skewer comes out clean.
Take out of oven and cool to liking. Can be served with a nice fruit jam.
*****Donna's recipe also called for 2tsp baking powder but I forgot to put it into my version and it still turned out great but I might add it in next time, as this kind of bread is automatically dense bread so it might fluff it up a bit but the bread had no trouble rising for sure.
My house smelled so great I jumped right in after pulling it from the oven and it was delicious!!!