Strawberry Coconut Cream Cheese Bread
Strawberry season is in full swing here in Connecticut. Last weekend, my boyfriend and I visited a local farm to pick our own strawberries. It was hot, so hot that I was sweating profusely. Not cute. But, we had success. The strawberries were smaller than usual, but tasty nonetheless.
We picked over nine pounds of berries and my mind started churning with all of the delicious recipes that I wanted to create. Joshua was my helper. He’s a great prep chef. We made strawberry margaritas, Alice’s Blueberry Banana Bread (with strawberries inside of blueberries), a strawberry-rhubarb pie, and strawberry coconut cream cheese bread.
The first time I made the recipe I’m about to show to you, I realized that it needed more umpf! I could barely taste the strawberries in the bread at all. A sad day indeed. My taste testers at Starbucks agreed that the bread needed more strawberry as well. They are wonderful critics. Thanks Jenn and Anthony! So, I went back to the drawing board. I tweaked a few things, added more strawberries to the batter in addition to the purée and extract.
I have come to realize that trial and error is a wonderful learning tool. It sparks new creativity and allows room for everyday improvement.
Are you someone who is tries to learn from your mistakes? Do you thrive on trying to be better?
As a blogger, baker, and teacher, I analyze all of my work and attempt to improve with each story I share, each photograph I take, and each lesson I facilitate.
Speaking of which, I’d like to share some good news with everyone. After working as a reading teacher for two years with small groups, I was recently offered a job at the same school as a full-time English Literature teacher. Although I love working with small groups, I am excited for the new challenges that this position will bring me. Wish me luck! I’ll need all of the advice and encouragement I can get.
I’m excited to share this trial and error recipe with you. It’s the perfect way to start the summer and even better to share with friends.
- 1/2 cup coconut oil (melted and cooled for a few minutes)
- 1/2 cup strawberry puree
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup greek yogurt
- 1/2 teaspoon strawberry extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup strawberries
- coconut cream cheese
- 4 ounces reduced fat cream cheese
- 1/2 cup confectioner’s sugar
- 1/2 teaspoon coconut extract
- 3/4 cup shredded coconut
- 2 cups strawberries (diced)
- 2 cups water
- 1-1/2 cups granulated sugar
- In a medium-sized pot on medium-high heat, combine water, sugar, and strawberries. Allow berries to get soft and separate in order for the juices to come out of the fruit. Keep berry mixture on stove for ten minutes or until berries are very soft. Using a emersion blender (or food processor), blend berries until a purée forms. Convert puree to a large bowl and use a mesh strainer to collect strawberry solids. Let strawberry purée cool.
- Preheat the oven to 350 degrees.
- In a medium-sized bowl, combine eggs, yogurt, coconut oil, and sugar. Beat until creamy. Add in strawberry purée and strawberry extract. Mix well.
- In a separate bowl, combine all dry ingredients: flour, baking powder, baking soda, and salt. Mix well.
- Slowly add dry ingredients into the wet mixture. Using a large spoon or whisk, fold ingredients into each other. Fold in strawberries. Avoid over-stirring. Set aside.
- In a medium-sized mixing bowl, beat cream cheese until light and fluffy. Add in whipping cream, coconut extract, and confectioner’s sugar and beat until smooth. Fold in coconut flakes.
- Spray a 9x5 loaf pan with non-stick spray. Pour half of the strawberry batter into the loaf pan. Layer with coconut cheesecake mixture. Pour remainder of strawberry batter on top of coconut layer. Swirl with knife.
- Place loaf pan in oven for 25-27 minutes or until bread has risen and toothpick comes clean from bread.
- Remove bread from oven and let cool until ready to serve.