Coconut & Lime Pull-Apart Bread

I have a feeling that coconut is going to be a big thing for me this summer. I’m just finding that I’m really into almost anything coconut flavored lately. It’s probably because I wish I lived somewhere tropical.

I must admit, though, coconut is weird fruit. It comes in a super-hard-to-open shell that kind of looks like hairy bark. Weird. I wonder who even thought to open one up and then eat it that very first time. Whoever they were, my hat’s off to their adventurous spirit because I am loving all things toasted coconut, and at work I’m always adding a little coconut water to my day (I like to mix it with mostly plain water to flavor it).

If you’ve never made a pull-apart bread before, you are in for a treat. It’s basically bread with suggested serving sizes. Ha! There are plenty of savory versions out there but this is a great breakfast pull-apart bread recipe, or even a sweet pull-apart bread recipe. 

Coconut & Lime Pull-Apart Bread, makes one loaf.

1/4 cup warm water
2 1/4 teaspoons (one packet) active dry yeast
3 cups flour
1/4 cup brown sugar
1/2 teaspoon salt
4 tablespoons melted, cooled butter
1/3 cup cream (or whole milk)
2 eggs
1/2 teaspoon vanilla extract

For the filling:
3 tablespoons melted butter
3/4 cup sugar
1-2 teaspoons lime zest
1/3 cup toasted coconut, chopped

For the glaze:
1 cup powdered sugar
2 tablespoons lime juice
1/3 cup toasted coconut, chopped

In a small bowl, combine the warm water, a pinch of sugar, and the yeast. The pinch of sugar isn’t wholly necessary, but I find that this gives my yeast a little extra boost to start activating. It’s the yeast version of a morning cup of coffee. Allow that to sit and foam for 5-8 minutes.

In a large bowl, stir together the flour, sugar, and salt. Now pour in the yeast water, the butter, and the cream. Give that a stir. Stir in the eggs and vanilla as well. Once a soft dough ball forms, turn the dough out onto a lightly floured surface and knead for 3-4 minutes. Place the dough in a lightly oiled bowl, cover, and allow to rise for about an hour (it should almost double in size).

Turn the dough out onto a floured surface. Again. So many floured surfaces. Roll out so it’s a large rectangle. You want the dough pretty thin, like around 1/4 inch or a little less. Brush with melted butter. Sprinkle on the sugar, lime zest, and toasted coconut. Cut into small rectangles slightly smaller than your loaf pan. Stack the pieces and place into the buttered (or oiled) loaf pan. Cover and allow to rest for 10-15 minutes.

Bake at 350°F for 35 minutes. 

While the bread bakes you can make your glaze. Whisk together the lime juice and powdered sugar. If you sift the powdered sugar first, this will help to make sure your glaze doesn’t contain any lumps. 

Once the bread is done, allow it to cool for 8-10 minutes. Pour over the glaze and sprinkle on the remaining coconut.

This bread is best served warm. And with a glass of milk. Enjoy! xo. Emma

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Ingredients

1x2x3x

• ▢ ¼ cup warm water
• ▢ 2 ¼ teaspoons one packet active dry yeast
• ▢ 3 cups flour
• ▢ ¼ cup brown sugar
• ▢ ½ teaspoon salt
• ▢ 4 tablespoons melted (cooled butter)
• ▢ ⅓ cup cream (or whole milk)
• ▢ 2 eggs
• ▢ ½ teaspoon vanilla extract

For the filling:

• ▢ 3 tablespoons melted butter
• ▢ ¾ cup sugar
• ▢ 1-2 teaspoons lime zest
• ▢ ⅓ cup toasted coconut (chopped)

For the glaze:

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons lime juice
• ▢ ⅓ cup toasted coconut (chopped)

Instructions

• In a small bowl, combine the warm water, a pinch of sugar, and the yeast. The pinch of sugar isn't wholly necessary, but I find that this gives my yeast a little extra boost to start activating. It's the yeast version of a morning cup of coffee. Allow that to sit and foam for 5-8 minutes.
• In a large bowl, stir together the flour, sugar, and salt. Now pour in the yeast water, the butter, and the cream. Give that a stir. Stir in the eggs and vanilla as well. Once a soft dough ball forms, turn the dough out onto a lightly floured surface and knead for 3-4 minutes. Place the dough in a lightly oiled bowl, cover, and allow to rise for about an hour (it should almost double in size).
• Turn the dough out onto a floured surface. Again. So many floured surfaces. Roll out so it's a large rectangle. You want the dough pretty thin, like around 1/4 inch or a little less. Brush with melted butter. Sprinkle on the sugar, lime zest, and toasted coconut. Cut into small rectangles slightly smaller than your loaf pan. Stack the pieces and place into the buttered (or oiled) loaf pan. Cover and allow to rest for 10-15 minutes. Bake at 350°F for 35 minutes.
• While the bread bakes you can make your glaze. Whisk together the lime juice and powdered sugar. If you sift the powdered sugar first, this will help to make sure your glaze doesn't contain any lumps.
• Once the bread is done, allow it to cool for 8-10 minutes. Pour over the glaze and sprinkle on the remaining coconut.

Credits // Author: Emma Chapman, Photography: Sarah Rhodes and Emma Chapman. Photos edited with Merit of the Signature Collection.