Latest Dish Menu Caribbean Coconut Bread

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Caribbean Coconut Bread

"This is one in all my favored recipes, passed right down to me from my boss's recipe box. It is first rate as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel unfastened to make it your personal. Add nuts, raisins, coconut milk, or make it just how it's far."

Ingredients :

1 teaspoon butter, softened
1 3/four cups all-reason flour
1 half of cups white sugar
1 cup shredded coconut
1 teaspoon baking powder
three/four teaspoon salt
2 eggs
1/3 cup low-fats milk
1/four cup water
1/four cup canola oil
1 1/4 teaspoons coconut extract (non-obligatory)
1 teaspoon vanilla extract
half teaspoon ground cinnamon

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H30M

Preheat oven to 350 stages F (a hundred seventy five levels C). Grease a loaf pan with butter.
Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wood spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix properly till batter is mixed.
Pour batter into the greased loaf pan.
Bake within the preheated oven till a toothpick inserted into the center comes out smooth, approximately 1 hour. Cool inside the pan for 15 mins. Invert onto a twine rack to cool completely.

Notes :

Use brown sugar in preference to white sugar, or a mix of the 2.
Substitute coconut milk for the milk if desired. If doing so, omit coconut extract, unless you really need a sturdy coconut flavor.

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