- 2 cups sugar
- 3/4 cup vegetable oil
- 4 eggs
- 2 teaspoons coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
- 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 8-in. x 4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Originally published as Coconut Bread in Country August/September 1993, p49
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