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Coconut and Lime Pull-Apart Bread

Ingredients

  • 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.