This is a modified recipe of this coconut bread. My fiance and I were trying to make the coconut bread less dense and more bread-like with a soft inside and crunchy outside. I think we've somewhat succeeded:
Using the same ingredients but in a different order with added water, the bread was less dense, more moist and easier to eat overall compared to the original recipe.
Here's what we did:
1) In a food processor, add 6 eggs. Scramble it a bit.
2) Add 1/2 cup ghee (regular unsalted butter works fine too). I use room temp and cube it so it's easier to combine with the other ingredients.
3) Add 1/2 tsp sea salt. Mix until butter is crumbly.
4) Add 3 tsp of splenda. Mix briefly.
5) Add 3/4 cup coconut flour. Mix well.
6) And then I added 1/2 cup water. Mix again.
7) Place in glassware that is lined with parchment paper for easy pull out.
8) Bake in preheated oven of 350F for 40 minutes, then 250F for about 15 minutes or until done.
If you continue to cook the bread at 350F, it'll start to burn. The reason for the long cooking time is to let the water evaporate so it'll be a pleasant somewhat airy bread. It was pretty moist too if you eat it right out of the oven. Hubby loves it!
Updated 10/22/2013: Please see Perfected Coconut Bread for updated pictures. (Recipe is the same as I've been updating the info as I tweaked along.)
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