I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Total TimePrep: 10 min. Bake: 1 hour + cooling
- 2 cups sugar
- 3/4 cup vegetable oil
- 4 large 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 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.
Nutrition Facts1 slice: 188 calories, 9g fat (2g saturated fat), 27mg cholesterol, 93mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein.
Originally published as Coconut Bread in Country August/September 1993
May 8, 2017
I fixed this bread for Mom and she liked it much! It great to give as gifts.
Dec 7, 2010
This bread was very good. I didn't add the coconut extract and it was still good. I am going to make it again with the coconut extract.