Sunday, November 21, 2010

Coconut Bread

With the Thanksgiving holidays quickly approaching, this is the perfect bread to have on hand over the next few days. It makes a simple breakfast when served with a cup of steaming coffee (or icy cold Coke, whatever your poison), then turn around and eat it as a snack while you're watching your favorite sitcom family put their differences aside for one day and gather around a perfectly roasted prop turkey and deliver cliched speeches of gratitude. I'm actually looking forward to it myself.

Whenever I post a recipe, I try to give credit where credit is due. I've had this recipe in my files for years. I've narrowed it down that it came from the internet. The recipe simply says, Coconut Bread, Brenda. So, thank you, virtual Brenda, I hope I did your bread justice.

Coconut Bread
Yields: 2 loaves

3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup vegetable oil
4 eggs, slightly beaten
2 tsp. coconut extract
1 cup buttermilk
1 cup shredded sweetened coconut

Preheat oven to 325 degrees. Grease and flour two loaf pans. Do not use a mixer with this recipe. Combine by hand with a spoon or spatula. Combine flour, baking powder, baking soda, and salt in a medium bowl. Mix well. Combine sugar, oil, eggs, and coconut extract in a large bowl. Mix well. Add flour mixture to sugar mixture alternately with buttermilk, stirring just until moist. Stir in coconut. Pour batter into prepared pans. Bake until toothpick inserted in the center comes out clean, about one hour.

Note: I divided the ingredients in half because I only wanted to bake one loaf.

I decided to be a good girl and follow the directions. I greased and floured the loaf pan instead of just spraying it down. Brenda said so.

Mix together the flour, baking powder, baking soda, and salt.

Add the sugar.

Mix in the oil.

Beat the eggs in a separate bowl and add to the mixture.

There really is coconut extract in this spoon. I promise.

Add the buttermilk.

Now, here's the star of the show - coconut! Blend well and put in the prepared loaf pan.

Bake for one hour. I started checking at the 50 minute mark and a toothpick came away clean. So, I took it out of the oven and put on a cooling rack.

This bread is sweet and doesn't really need a glaze. But, I made one anyway using a cup of powdered sugar, 3 tbsp. of milk, and a splash of coconut extract. I threw on some flaked coconut just in case I forgot what I was eating.

  • Breakfast
  • Snack
  • Dessert
  • All of the above
Brenda, if you're out there, leave me a comment!

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