Coconut Lime Pecan Pull Apart Bread 

Original Recipe

Preparation time: 1 hour, 30 minutes Baking time: 30-35 minutes Makes:  9 x 5 inch loaf

Ingredients

For the Bread 


• 375g (3 cups) all-purpose flour (spoon the flour into the cup-do no scoop)
• 1 teaspoon Fleischmann’s instant yeast
• ¼ cup light brown sugar, packed 

• ½ teaspoon salt

• 60g (4 tablespoons) butter, melted 

• 160ml (2/3 cup) whole milk 
• 2 large eggs, beaten

For the Filling

• 45g (3 tablespoons) butter, softened
• ¼ cup granulated sugar
• zest (rind) of 2 limes
• ½ cup unsweetened shredded coconut,
• ½ cup chopped pecans 


For the Lime Glaze

• 2 tablespoons lime juice 
• 1 cup confectioners’ sugar

For the Topping

• ½ cup toasted shredded coconut

Instructions

1. For the Bread: Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease and line a 9 x 5 inch loaf pan with overhanging parchment. Set aside.
2. 
Whisk together the flour, yeast, brown sugar and salt, in the bowl of a stand mixer. Make a well in the centre. Add the 4 tablespoons melted butter, milk and eggs and mix using the dough hook until the sides of the bowl is clean. If the dough is too sticky add flour a teaspoon at a time. Knead the dough using the dough hook for 5 minutes.
3. Turn the dough onto a lightly floured surface and knead a few times to lose stickiness. Form into a ball and place in a lightly oiled bowl. Cover with cling film and set aside for 1 hour or until doubled in size.
4. 
Knock back the dough. On a floured surface, roll the dough into a 20 x 12 inch rectangle. Spread the softened butter evenly over the rectangle. Mix the sugar with lime rind (zest) and sprinkle evenly over the butter, then sprinkle the shredded coconut and chopped pecans.
5. Using a pizza cutter, cut the rectangle into 5 strips, each 12 x 4 inches wide. Stack the strips on top of each other and then cut the stack into 6 small rectangles, 4 x 2 inches.
6. Arrange the rectangles into the prepared pan, cut side up. Cover and let stand 30 to 50 minutes. 
Bake 30 to 35 minutes or until golden brown. Let cool in pan for 10 minutes. Remove from pan and place on a wire rack. (I baked 35 minutes)
7. 
For the Lime Glaze: In a small bowl, whisk together the lime juice and confectioners’ sugar. Drizzle over loaf and sprinkle with the ½ cup toasted coconut. Serve warm.

Points to Note:

1. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
2. I baked the bread for 35 minutes

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