Coconut Bread: The Best Coconut Bread Recipe from Cook'n

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	Coconut Bread

Serves: 32

Print this Recipe

Yield: 2 loaves

Virginia Doyle, Pinedale, Wyoming

   3 cups all-purpose flour
   2 teaspoons baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   2 cups sugar
   1 cup vegetable oil
   4 eggs, lightly beaten
   2 teaspoons coconut extract
   1 cup buttermilk
   1 cup shredded coconut
   1 cup chopped walnuts

Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine sugar, oil, eggs and coconut extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and nuts. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 325° for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.

© Copyright Reiman Publications, 1993-1997

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