Togolese Sweet Coconut Bread

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A beloved Togolese street-food loaf with a soft enriched crumb and a sweet toasted-coconut topping. Cocoa nibs or a pinch of nutmeg add the traditional finishing touch, and the bread is most often enjoyed with tea or coffee for breakfast.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 14 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 24 gSugar
• 9 gProtein
• 240 mgSodium
• 310 mgPotassium
• 85 mgCalcium
• 3.2 mgIron
• 1 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 tsp fine sea salt
• 3/4 cup warm whole milk (about 110°F)
• 1/4 cup warm water
• 2 large eggs, lightly beaten
• 1/3 cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1/4 tsp grated nutmeg

For the coconut topping

• 1 1/2 cups finely grated fresh coconut (or unsweetened desiccated)
• 1/3 cup granulated sugar
• 3 tbsp coconut milk
• 1 tbsp unsalted butter, melted
• 1 large egg yolk, beaten with 1 tbsp milk (for brushing)

Directions

1. In a small bowl, stir the yeast and 1 tsp of the sugar into the warm water; let stand 8 to 10 minutes until foamy. In a large bowl, whisk together the flour, remaining sugar, salt, and nutmeg.
2. Pour the yeast mixture, warm milk, beaten eggs, melted butter, and vanilla into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
3. Knead the dough for 8 to 10 minutes until smooth, soft, and elastic; it should spring back slowly when poked. Place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1 1/4 hours, until roughly doubled.
4. Meanwhile, make the topping: stir the grated coconut, sugar, coconut milk, and melted butter together in a bowl until the coconut is evenly moistened and clumping when squeezed. Set aside.
5. Punch down the dough and shape it into a tight round or oval loaf. Place on a parchment-lined baking sheet, cover loosely, and let rest 20 minutes until puffy. Preheat the oven to 350°F (175°C) during the last 10 minutes of the rest.
6. Brush the loaf all over with the egg-yolk wash, then press the sweetened coconut mixture evenly over the top and slightly down the sides, gently patting so it adheres. Slide into the oven and bake 30 to 35 minutes, until the coconut topping is deep golden and a thermometer inserted into the center reads 200°F (93°C).
7. Transfer the loaf to a wire rack and cool at least 20 minutes so the crumb sets. Slice with a serrated knife and serve warm or at room temperature.
8. Leftovers keep wrapped at room temperature for 2 days, or freeze slices up to 1 month and re-toast before serving.

Cook’s Notes

• Freshly grated coconut delivers the richest aroma; if using desiccated, rehydrate it in the coconut milk for 10 minutes before topping.
• For a more traditional Togolese touch, sprinkle a small pinch of cocoa nibs or grated lemon zest into the dough along with the nutmeg.
• Do not let the dough over-proof or the loaf will collapse under the heavy coconut topping; it should only just spring back when lightly touched.
• A stand mixer with a dough hook works well: mix on low for 3 minutes, then medium for 5 minutes until the dough clears the bowl.
• If the coconut topping browns too quickly, tent loosely with foil for the final 10 minutes of baking.

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