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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A tropical aroma fills the kitchen whenever I bake this irresistible quick bread. The coconut topping adds a touch of visual flair, and mouthwatering flavor to every bite of this tender loaf. âCindy Steffen, Cedarburg, Wisconsin Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
2-1/3 cups flaked coconut, divided |
1 egg |
1-1/4 cups buttermilk |
6 tablespoons butter, melted |
1 teaspoon coconut extract |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened.
2. Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
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