Serves: 32
Total Calories: 178
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
This Coconut Bread recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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