I'm not lying when I say this is for lovers and haters. I think almost everyone I've met dies over this bread, some saying "Oh, thank you" when they're given it at the door, and then confessing later that they hate coconut. But, not wanting to offend, they decided to try it, and ended up loving it! So, even you coconut haters might want to give this one a try. It's moist, gooey and tastes good warm or frozen.

This is also a great gift for thank you's, Christmas, birthdays, etc., because it's fairly simple and very yummy. I took it to my co-workers to say thank you and they still ask me for it. It's a nice substitute to always giving banana bread (although don't get me wrong, banana bread is also a dessert to die for in my opinion).

Coconut Bread

Ingredients:
4 eggs
2 cups sugar
1 cup oil
2 teaspoons liquid coconut flavor (coconut extract)
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk
1 cup coconut

Glaze
1 1/2 cups sugar
3/4 cup water
3 tablespoons butter
1 teaspoon liquid coconut flavor (coconut extract)


Directions:

Beat together (but not too much) the first four ingredients in the bread. Add sifted dry ingredients alternately with buttermilk, then fold in coconut. Grease pan. Bake at 325 degrees for 1 hour. Glaze immediately. If you wrap the glazed bread in Saran wrap while it is still warm, it will also help keep in the moisture, which makes this bread amazing. Makes 2 loaves

To prepare glaze, boil first three ingredients. Boil for 5 minutes; remove from heat, and add extract. (use a 3 quart pan when doubling)

Helping it go further: When I do these for gifts, I use Pampered Chef's mini bunt (or fluted) stone pans. That way, I get six "loaves" and they look beautiful. However, you only need to bake them for 45 minutes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes