- 1/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Pure Almond Extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 3/4 cup flaked coconut
- Additional sugar
- In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut.
- Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle with sugar. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Coconut Bread in Best of Country Breads 2000, p26
Reviews for Almond Coconut Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed May. 14, 2011
"Very good! (I did add some coconut extract & nuts)."