Breakfast Breads: Coconut Bread

Breakfast Breads: Coconut Bread
Breakfast Breads: Coconut Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon salt

  • 2

    cups sugar

  • 1

    cup vegetable oil

  • 4

    eggs, lightly beaten

  • 1

    teaspoon coconut extract

  • 1

    teaspoon maple extract

  • 1

    cup buttermilk

  • 1

    cup shredded coconut

  • powdered sugar

Directions

Preheat oven to 325 degrees F. Grease and flour two 9 1/2" x 5 1/2" loaf pans or one bundt pan. Do not use a mixer with this recipe. Use a spoon or spatula and stir by hand. In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well. In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well. Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist. Stir in shredded coconut. Pour batter into the two prepared loaf pans or one bundt pan, place on middle rack and bake for 60-65 minutes. Sift powdered sugar onto bread once cooled.

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