I baked this bread two weeks ago. You can sub the lime with lemon if you like. It tasted really nice especially the crunch of the pecans, the great aroma from the coconut and the sweet and sour taste from the lime juice glaze. I am planning to make it again tomorrow. I wish you a very pleasant week!
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. 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.
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. (I baked 35 minutes).
Remove from pan and place on a wire rack, Drizzle the lime glaze over loaf and sprinkle with the ½ cup toasted coconut. Serve warm
Coconut Lime Pecan Pull Apart Bread
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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)
- 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:
- 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.
- I baked the bread for 35 minutes
myfavouritepastime.com
Hi Liz – I like how you arranged the rectangles, the finished product is very pretty! -Kat
It was such a tasty bread.Crunchy on the outside and sweet with a great coconut aroma!
Another great recipe to try!
Hope you find time to try it!
Liz
Its a mouth watering recipe for me….well done 🙂
Was finished within minutes….I am planning to make two next time.
Liz
Coconut, flour, pecans? Looks beyond delicious, I am already over my sugar quota for the week with birthdays and baking my own cookies, so I will just enjoy this one from a distance!
Ha ha you have a sugar quota for the week? Mmm that’s a lovely idea. I should consider setting a quota too!
Liz
I mean, It’s me taking “mental” notes as I consume sugar, whether it’s from fruits or cookies, can’t help it.
That is good. I have less problem with sugar and more with carbs…I need to reduce my portions…they’re way too big. It’s been a struggle
Liz
My SO is all about carbs, I mean bread in specific, can’t blame him 🙂
will get there some day!
Liz
“Someday” 😉
Looks yummy, thanks for sharing.
Thank you
Liz
Yum yum!! I think I almost have all ingredients for this..
I am sure you have all of them. Time to switch on your oven and bake?
Liz
Yes! Definitely! Some autumn birthdays and Christmas is coming-Perfect excuse!
I know!
Liz