Time 1h10m Yield 2 loaves. Number Of Ingredients 11 Steps:
In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Yield Makes 1 loaf or 8 slices Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.
Time 55m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
Time 55m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
More about “coconut bread ii recipes”
Yield 24 serving(s) Number Of Ingredients 11 Steps:
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 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Bake at 325~F. for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.
