This toasty bread has a wonderfully sweet and buttery coconut topping that's simply scrumptious. "It's easy to make and so yummy," says Betty Checkett of St. Louis, Missouri. "Enjoy it with a cup of coffee at breakfast or for a snack anytime of day."
- 1 cup flaked coconut
- 1 cup sugar
- 1/2 cup butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 11 to 12 slices white bread
- In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned. Yield: 11-12 servings.
Originally published as Coconut Toast in Quick Cooking November/December 1998, p13
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