Toasted Coconut Bread

Preheat oven to 325 degrees. Spray a standard loaf pan (or 4 minis) with nonstick cooking spray and set aside. Alternatively, line with parchment paper.

In a large bowl or using a stand mixture, fitted with a whisk attachment, stir together egg and sugar until well combined. Add the coconut cream and mix well. Add the dry ingredients (flour, baking soda and salt) to the wet and stir until just combined. The mixture will be thick and dry. Add 1/2 cup coconut flakes and incorporate. Then add bananas and vanilla to the mixture and stir until incorporated.

Pour the batter into prepared loaf pan or divide evenly into minis. For regular loaf, bake 50-75 minutes until a knife inserted in the middle comes out clean. For minis, reduce time to 35-50 minutes. Remove bread from oven to a cooling rack and let cool.

Increase oven temperature to 400 degrees once bread has been removed. Place remaining 1/4 cup unsweetened coconut flakes on small baking sheet. Cook 7-8 minutes or until lightly golden brown. Watch closely, moving around the coconut while cooking to ensure it doesn’t overcook. Once done, set aside for later.

While bread is cooling, prepare icing. Beat cream cheese, powdered sugar and coconut cream until smooth. Set aside until ready to ice the bread. If desired, place in refrigerator.

One bread is cooled, ice with coconut frosting. Sprinkle with roasted coconut and serve.