Wednesday, May 18, 2011

Coconut Bread

Makes 2 loaves, but the recipe is easily cut in half to make one loaf.

3 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
2 tsp. coconut extract
1 c. buttermilk
1 c. shredded coconut

Preheat oven to 325 degrees F.

Grease and flour two 9 1/2" x 5 1/2" loaf pans.

Do NOT use a mixer with this recipe. Use a spoon or spatula and stir by hand.

In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well. In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well. Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist. Stir in shredded coconut. Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

Recipe courtesy of Jaime Horsley Dahlqvist


  1. Oh my, gonna have to try this one. I *love* coconut. I wonder if one could substitute coconut milk for buttermilk? Or maybe half of each?

  2. Ooo, I don't know. It is seriously one of the most delicious breads ever.