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Toasted Coconut Monkey Bread

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  • Prep 25 min
  • Total 3 hr 0 min
  • Servings 1
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Pull-apart bread flavored with coconutty goodness.
by: Girl vs Dough
Updated Sep 6, 2017
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For the Dough

  • 2/3 cup coconut milk
  • 2/3 cup lukewarm water
  • 2 tablespoons shortening, melted
  • 1/2 cup granulated sugar
  • 2 tablespoons dry milk powder
  • 4 teaspoons active dry yeast
  • 1 egg, beaten
  • 2 tablespoons finely chopped unsweetened coconut flakes
  • 4 cups Gold Medal™ Organic Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 stick plus 1 1/2 tablespoons unsalted butter

For the Topping

  • 3 tablespoons Gold Medal™ Organic Unbleached All-Purpose Flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons finely chopped unsweetened coconut flakes


  • 1
    Place an oven rack in the bottom third of oven and heat oven to 200°F. When oven reaches 200°F, turn it off and keep the door closed.
  • 2
    In a large bowl or bowl of a stand mixer fixed with paddle attachment, combine coconut milk, water, shortening, sugar, dry milk powder, yeast, egg and finely chopped coconut. Add in half the flour and all the salt and mix until just combined.
  • 3
    Switch to dough hook and stir, adding in more of the flour slowly (or, mix dough with a wooden spoon). Continue to add more flour and increase speed to medium, kneading until dough pulls away from sides of the bowl and is smooth, elastic and slightly sticky, about 5 minutes (or, place dough on a floured surface and knead, adding more flour until dough is smooth and elastic and slightly sticky, about 10 minutes).
  • 4
    Shape dough into a ball and place in a large, lightly greased bowl. Cover loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • 5
    Grease the bottom and insides of a bundt pan with 1 1/2 tablespoons butter.
  • 6
    To make the topping, combine flour, sugar, butter and coconut in a small bowl and, using your fingers, mix until it becomes a crumble. Sprinkle mixture evenly in bottom of prepared bundt pan.
  • 7
    Melt 1/2 stick butter in a small saucepan over medium heat. Remove from heat. Divide dough into 1-inch balls. Dip each ball in melted butter, then place in bottom of bundt pan. Continue with remaining dough balls, filling empty pockets in the bundt pan. Cover pan loosely with plastic wrap and place in turned-off oven. Let dough rise to 1 to 2 inches from the top of the pan, about 45 minutes to 1 hour.
  • 8
    Remove pan from oven and preheat oven to 350°F. Unwrap pan and bake until top is a deep golden brown, about 30 minutes. Cool in pan 5 minutes, then invert carefully onto a large plate and allow to cool slightly, about 10 minutes. Serve warm or at room temperature.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • So you know how there’s like, sort of nine planets in the solar system, but then Pluto got the boot as a “dwarf planet” (sorry, Pluto) so there’s only eight now? And you know how they keep telling us there are seven wonders of the world? Well, they’re wrong. There are eight. And this Toasted Coconut Monkey Bread is one of them. You may think I’m exaggerating, and you might be right, but one taste of this delicious bread and you’ll see that I’m onto something with my rationale. Something that tastes so good, it must be shared with anyone and everyone. Including Pluto (I still think you’re pretty special, Pluto). To be honest, when I first made this bread, this isn’t how I expected it to turn out. I didn’t expect the coconut to get all toasty and even MORE AWESOME, but it did me a favor and went for it anyway. And I’m so thankful. Because sometimes a recipe mistake turns out to be better than you could have even imagined it. It wows you and takes your breath away, like a WONDER OF THE WORLD (see what I did there? I’m going to make this happen). And your mouth is never more thankful, either. Monkey breads – or pull-apart breads – are great because they’re meant to be shared, but I understand if you take a bite and suddenly realize you must eat the entire thing yourself right then and there. I get it. It’s hard to resist. But then you should make another loaf and share it with your peeps because everyone needs to know that this bread is worthy of a higher calling. Right up there with the Mayan ruins and the Internet. (P.S. I’m not seriously claiming this bread is just as great as the Wonders of the World – I am much more humble than that and I’m not intending to discredit their magnificence. But you should try it, anyway. You and your taste buds will be happy you did!)
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