Tea Room Coconut Toast


The holidays are a great time for special breakfasts, especially quick and easy ones, and when GeorgiaZ posted this one in the forum and suggested it would be perfect with Grandmother Bread, I knew I had to try it! GeorgiaZ used to have a tea room and this was one of her popular dishes there. You can see her original recipe here. I made a few changes (of course! I can never resist!), starting with my homemade raisin bread.

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How to make Tea Room Coconut Toast:

6 thick slices of Raisin Bread
1/2 cup butter, melted
1 teaspoon vanilla
1 egg, beaten
1 cup sugar
1 cup shredded coconut
1/2 cup chopped pecans, soaked in 1 teaspoon bourbon

Spread raisin bread slices in a greased 9×13 pan. (Depending on the size of your loaf, you might need 8-10 slices. My raisin bread makes large loaves so the slices are big. Use however many slices fill a 9×13 pan. If you’re using raisin bread from the store that comes in thin slices, double up by placing two thin slices in place of each fat homemade slice.)

Combine melted butter, vanilla, beaten egg, sugar, coconut, and bourbon-soaked chopped pecans in a medium-size bowl.

I had leftover bourbon-soaked nuts from making Bourbon Balls. You could use pecans soaked in anything you have on hand (rum, brandy, amaretto, etc). If you don’t have time to soak them in advance, just go ahead and toss the nuts with liquor and throw ’em in there. We’re not picky here. If you prefer, you can even use plain chopped pecans with no alcohol at all.

Spread evenly over toast slices in pan.

Bake at 350-degrees for 15 minutes. Broil on high for one minute.

It is incredibly decadent, so tell everybody it was really hard to make!

See this recipe at Farm Bell Recipes and save it to your recipe box.

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  1. Patty says:

    Wow, that looks so rich! :purr: We can’t do coconut here due to dietitian orders for my husband, but it sure looks good. Reminds me of my mom’s oatmeal cake topping. Oh I LOVE that stuff!!! LOL at tying your tree up. :treehugger: I love your tree!

  2. hawkswench says:

    I made your raisin bread the other day but substituted 1/4 cup of maple syrup for the sugar and came out with a good flavor. I added the raisins and syrup to really really hot tap water (ours is set to 120F) to soften the raisins and kept track of the water temp, when it reached 110F then I added the yeast and let sit for 15 minutes to proof. The next loaf I am going to try replacing the sugar with honey. I am thinking of trying a loaf with either a butter flavoring w/pecans or orange flavoring with the cinnamon and raisins. Today I am making honey cake, pumpkin bread, banana bread in mini loaves for a party tomorrow.

  3. Janet says:

    Wow, from the finished picture it looks like you made german chocolate cake. My german chocolate cake icing looks just like that. Don’t tell anyone and it would be a surprise when they found raisin bread underneath the icing.

  4. Heidi says:

    You do realize that I have to bring one of Milk Duds bibs to the computer with me in case you post somthing like thise right?? LOL LOOKS GREAT!!!

  5. mim says:

    Wow…I had looked at the recipe on the forum but I didn’t imagine it would look this good….Pictures are great with recipes. :treehugger:

  6. Suzette says:

    Another “must try.” I can think of lots of different variations on the theme. This might just be our “morning after” breakfast.

    I love your tree…rope and all!

  7. Robin G. says:

    I used up all my coconut yesterday and now I’m feeling like a complete idiot… that would be so delicious this morning.

  8. Kacey says:

    Plain chopped nuts with no alcohol? What fun is that?? :mrgreen:

  9. Nancy in Atlanta says:

    I have GOT to get one of Heidi’s bibs. It does get tiresome cleaning my drool off the keyboard!!! Ya’ll come down and bake for me, y’hear? Please? Huh? :catmeow:

  10. Rose says:

    The Raisin Bread looks great. On another note, I’m thrilled to death to hear about the Daily Mail column. I’ve also noticed that the “Main Ingredient” has been missing the past few Sundays. You could do a great food column on Sunday’s!!

  11. Kris says:

    I don’t know why…but the other day my hubby just had to buy a whole coconut. We’ve walked passed them before and he would always pick one up and toss it up and down like a softball.

    Well now our coconut softball sits on our counter with no direction in life–this sounds like just the thing to motivate it to greatness!

    Working hard at http://www.sccworlds.com

  12. Miss Lila says:

    I’ve been following your blog for several months. But won’t be back. I asked you two quite simple questions in your blog about the chocolate covered spoons and since you don’t think it’s worth 5 seconds of your time to answer I’m afraid I won’t be taking the time to comment further.

  13. Brandy says:

    Ooh, I love coconut. I’m going to have to try this!

  14. Lis says:

    Oh yum, love coconut! Must save this one :shimmy:

  15. Susan says:

    That looks and sounds delicious!

  16. Suzanne McMinn says:

    Miss Lila, I’m really sorry. I try to respond to every question, but sometimes I miss one……..

  17. jane says:

    Mis Lila

    Chill out!!!! Is that a cheritable attitude???? I am stunned at your harsh comments that are uncalled for. People are human and they make mistakes or over look something – I hope you dont treat your friends that way – bec I am afraid you might not have many if you are that rigid. I am sure Suzanne is busy and she might overlook something – ask again and have some grace.

  18. jane says:


    I just looked at a segment online from Sandra Lee – the semin homemade lady. she made sugar cookie stained glass cookies in the oven for her tree. I think it is a past segment but thought of you. pretty cook idea too. also just came from WM and saw a rooster cooker jar for 9 down from 12.

  19. catslady says:

    Someone is getting coal in their stocking :mrgreen:

    This is probably the only recipe that doesn’t look good to me – lol. Sorry, but I’m just not a shredded coconut fan :no: I was one of those kids that didn’t like anything with a funny texture (like tapica lol). I’ve outgrown most of them but unfortunately not coconut.

    You can’t please all the people all the time but it seems like you can’t please some people anytime. :mrgreen:

  20. Kris says:


    I hope you don’t let Miss Lila get to you. You do such good things for the internet viewing audience (a/k/a your FANS).

    You’re awesome and precious to us…I know that most of us feel like we are standing in the kitchen cooking along side you.

    You rock!

    Working hard at http://www.sccworlds.com

  21. Lola-Dawn says:

    Raisin bread … check. Coconut … check. Pecans … check. No bourbon … Kahlua sub. I’m making me some of that RIGHT NOW! It’s minus 30 degrees C :weather: and … aw heck, never mind the justifications. I WANT SOME OF THIS NOW! :hungry:

  22. Terry says:

    I made the Tea Room Coconut Toast for Christmas eve and it was a hit. It had the most amazing flavor and was so simple to make. Thanks for the recipe. I

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