Coconut-Lime Bread

• all-purpose flour↗2 cups
• sugar↗1 cup
• baking powder↗2 teaspoons
• salt↗1⁄2 teaspoon
• egg↗1
• coconut milk or 1 cup milk↗1 cup
• butter, melted↗1⁄3 cup
• flaked coconut, toasted↗1 cup
• lime marmalade, melted↗3⁄4 cup
• lime marmalade, melted↗1 tablespoon
• flaked coconut, toasted↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9 x 5 x 3-inch loaf pan; set aside.

2. 2

   In a large bowl stir together flour, sugar, baking powder, and salt. In a medium bowl beat egg with a fork; stir in coconut milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup of toasted flaked coconut.

3. 3

   Spoon one-third of the batter into prepared pan. Spoon half of the 3/4 cup marmalade over batter. Repeat with remaining batter and marmalade, ending with batter. Using a thin metal spatula or table knife, swirl the marmalade through the bread.

4. 4

   Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Wrap with plastic wrap; store at room temperature overnight before slicing.

5. 5

   Before slicing, brush top of loaf with 1 tablespoons melted marmalade. Sprinkle with 1/4 cup toasted coconut.