Lambertville Station Coconut Bread
Total TimePrep: 10 min. Bake: 40 min. + cooling
Makes1 loaf (16 slices)
- 3 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 large egg
- 1-1/2 cups milk
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sweetened shredded coconut, toasted
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut.
- Transfer to a greased 9x5-in. loaf pan. Bake 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts1 slice: 182 calories, 3g fat (2g saturated fat), 16mg cholesterol, 215mg sodium, 34g carbohydrate (16g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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Feb 27, 2018
This bread is excellent. I looked at the reviews that said it was dry, so I added 4 TBS of melted butter. WOW! I had to bake it for 60 minutes but I live at 7100 feet altitude so that may be the reason.
Jan 20, 2018
I have lived in Lamertville for many years and have had dinner at the station many times, I love the coconut bread there. Now living in Cape May County and I was so pleased to see this recipe. I have tryed this recipe twice and it is not the same, there is something missing in this recipe and it may need some oil or shortning of some kind. I will try it again and add some oil.GG
Jan 20, 2018
I also was born and raised in Lambertville, NJ and have had dinner many times at the Lambertville Station, this coconut bread is excellent and I can't wait to make it.Glenda
Nov 5, 2017
Just made this and was very pleased with it. The flavor is so good. Not overly sweet. The next time I make this I will add a glaze for it. This recipe is a keeper.
Jun 16, 2016
I made this and it is quite good. I agree with others that it is a little dry, but add a little butter to the slice and it works well. I often modify recipes for my needs and hobby, I cooked this in a Global Sun Oven, I can get the solar oven to 350 degrees on a full sunny day so this cooked in only about 15-20 minutes longer than regular oven. The bread raised very well and has excellent flavor. I also used splenda sugar blend for the sugar to lower the sugar in the recipe, (i'm diabetic), and that may have accounted for a drier texture. I also use a whole grain flour that I grind with Spelt, Brown Rice, and pearl Barley. I used 50-50 with unbleached bread flour. It works well for almost any non yeast bread and adds whole grain nutrition. I got the grain mix from Chef Brad's show, you might want to google Chef Brad and "Wonder Flour" which is his whole grain mix. I use it a lot. I knocked off the 1 star for the slightly dry and heavy texture, but I will make this again, TASTY!
Jul 18, 2015
I made this and it turned out great. It was moist and sweet. I used whole milk and fresh coconut toasted. It is really good when you toast a slice in the toaster oven and spread butter on top. Also store it in a zip lock bag to keep it moist. I highly recommend this recipe. I don't even like coconut but I had a whole coconut and I needed something to do with the coconut meat so I found this recipe and I think it's really good. The only down side is that it is a bit dense.
May 2, 2015
nice, had originally at Lambertville Station, quick bread goes nicely with varied courses.
Feb 3, 2015
This bread has a very nice flavor, slightly sweet, with a nice blend of vanilla, almond and coconut flavors. It was on the dry side, however, so next time I will add two tablespoons of melted butter to the batter. It needed 55 minutes to bake in my oven. I will definitely be making this bread again!
Jun 5, 2014
Would NOT recommend this recipe. Not much taste. I feel I wasted all the ingredients. I will put it outside for the birds to eat.
Oct 29, 2013
I made this and it didn't come out very well...it was very heavy. The taste was OK, but it was very floury. Disappointed with this recipe