Coconut Nut Bread

Servings: 40 servings



Put wax paper in bottoms of four 7-1/2by3-1/2 inch loaf pans and grease pans. In a large bowl, beat together eggs, sugar, oil and coconut extract.l In another bowl, sift together flour, baking soda, salt and baking powder. Stir dry ingredients into egg-sugar mixture. Stir in buttermilk, chopped nuts and coconut. Pour batter into loaf pans and bake at 350 degrees for 40 to 50 minutes. To make glaze, combine glaze ingredients in a saucepan. Bring to a boil. Remove from heat. Drizzle glaze over warm loaves. Set on wax paper to cool. LOW FAT COCONUT NUT BREAD 1 cup liquid egg substitute, or 1 cup egg whites (about 7) 1-1/2 cups sugar 1/4 cup canola oil 2 tsp. coconut extract 3 cups all-purpose flour 3/4 tsp. baking soda 1/2 tsp. salt 1/2 tsp. baking powder 1-1/2 cups low-fat buttermilk 1/3 cup chopped nuts 1/3 cup coconut Glaze: 1 cup powdered sugar 1/4 cup water 1 tsp. coconut extract After placing wax paper in bottom of 4 loaf pans, spray each pan with nonstick spray. (You can also use two 9x5 inch pans) In a large bowl, beat together the egg substitute and sugar. Beat for about 2 minutes, or until thickened slightlhy (this step incorporatges air so that your cake is lighter). Beat in the oil and the coconut flavoring. In another bowl, sift flour, soda, salt and baking powder. Add dry ingredients to egg-sugar mixture and mix. Add buttermilk, nuts and coconut, and mix until thoroughly combined. Divide batter among loaf pans and bake for 40-50 minutes, or until a sharp knife inserted iinto center comes out clean. For glaze, combine the powdered sugar,water and coconut extract, and puir over warm loaves a little at a time while they are still in the pans. Turn out onto wax paper to cool.