Coconut Loaf with Fruit-Nut Filling

Ingredients

• 1 cube yeast
• 100 g coconut palm sugar
• 225 ml lukewarm milk (3.5 % fat)
• 500 g whole grain flour (e.g., spelt, wheat, emmer)
• 250 g room temperature butter
• 1 egg
• 0.5 tsp organic lemon zest
• 270 g shredded coconut
• 75 g soft apricots
• 75 g soft plums
• 50 g almond kernels
• 50 g hazelnut kernels
• 100 g honey marzipan

Instructions

1. 1.

   For the dough, dissolve yeast with 1 tbsp sugar in 3 tbsp milk. Add flour to a bowl, form a well in the center and pour in the yeast mixture. Mix in some flour from the edges and cover; let rise in a warm, draft-free place for about 10 minutes. Then add another 100 ml milk, remaining sugar, 150 g butter, egg, lemon zest, and 100 g shredded coconut; knead into a smooth dough. Return to the bowl, cover, and let rise again for 45 minutes.

2. 2.

   Meanwhile, for the filling, roughly chop apricots, plums, almonds, and hazelnuts. Mix everything with 50 g shredded coconut, remaining milk, and marzipan until combined.

3. 3.

   Roll the dough on a floured surface into a rectangle. Spread the filling over it, fold each long side slightly inward toward the center, and gently press together in the middle to form a loaf shape. Place the loaf on parchment-lined baking sheet and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 40 minutes. While it bakes, melt butter. Brush the still-warm loaf with melted butter and immediately sprinkle with remaining shredded coconut.