Coconut Bread

"Moist Coconut Bread"
 
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Ready In:
1hr 10mins
Ingredients:
11
Yields:
2 8 x 4 Loaves
Serves:
32
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ingredients

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directions

  • Combine flour, bak ing powder, soda, and salt. Set aside. In a large bowl, combine sugar, oil, eggs, and vanilla.
  • Add dry ingredients alternately with buttermilk.
  • Stir just until moistened.
  • Fold in coconuts and walnuts.
  • Pour into three PAM sprayed small loaf pans.
  • Bake in preheated 300 degree oven on lowest rack for about 30-35 minutes or until toothpick comes out clean.

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Reviews

  1. I actually made this into muffins and a cake. In place of buttermilk, I used coconut water, trying to boost the coconut flavor. The muffins were a wonderful texture, nice and moist, but a bit bland for me, which could be my fault for using the coconut water, I don't know. I will make this again, I think I will toast the coconut first and maybe add some pineapple puree or juice. I can just taste a nice slice with some whipped cream and pineapple on top! Thank you!
     
  2. 5 Stars for taste and texture on the one pan of (12 cavity) mini bundt cake muffins but the 8x4 Loaf Pan took 1-1/2 hours to bake through (it just came out of the oven) with the last 20 minutes, the oven temperature up to 325. It's very dark and crusty on the outside but I expect the inside will be okay. I've made many Quick Bread recipes and while it isn't noted in this recipe, my batter was very lumpy and it was difficult to tell if the flour was completely distributed. I didn't want to overmix, so finally just stopped, leaving it pretty lumpy (before the coconut and nuts were added). The only change I made was to use Pecans instead of Walnuts, as that is all I had. The taste is great, so I'm sure there will be a next time -- I may add orange zest and drizzle with a chocolate glaze too. And definitely, no more loaf pan, just muffins with this recipe!
     
  3. This was so deliciously moist and perfectly sweetened. I made 1 in a loaf pan, and one in a pie pan, and both turned out perfectly!
     
  4. Just took two loaves out of the oven. The recipe made 2 regular bread pans and rose to just under the top edges. Baking time to reach the toothpick test was way longer then recipe time; more like an hour at 300 in stoneware pans on top of a oven stone; bottom shelf. Turned out to cool and the first slice was warm,crunchy and full of coconut. This is a recipe (if you like coconut) everyone should have handy. I toasted the walnuts and they cut the sweetness of the coconut so I recommend nuts be added for total perfection.
     
  5. This is absolutely delicious. I loved it. I had to cook mine about 15 minutes longer than noted. I think because I had these HUGE farm fresh eggs with double yolks - so it was more liquidy. But it came out very moist - just right. For me this made one large loaf and one small loaf. (Guess which one I kept for myself?) This is a keeper. Thanks, No Spam
     
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Tweaks

  1. 5 Stars for taste and texture on the one pan of (12 cavity) mini bundt cake muffins but the 8x4 Loaf Pan took 1-1/2 hours to bake through (it just came out of the oven) with the last 20 minutes, the oven temperature up to 325. It's very dark and crusty on the outside but I expect the inside will be okay. I've made many Quick Bread recipes and while it isn't noted in this recipe, my batter was very lumpy and it was difficult to tell if the flour was completely distributed. I didn't want to overmix, so finally just stopped, leaving it pretty lumpy (before the coconut and nuts were added). The only change I made was to use Pecans instead of Walnuts, as that is all I had. The taste is great, so I'm sure there will be a next time -- I may add orange zest and drizzle with a chocolate glaze too. And definitely, no more loaf pan, just muffins with this recipe!
     

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