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Coconut Bread II
SUBMITTED BY:
JEMR2
PHOTO BY:
UVASPY
"I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
10 Min
COOK TIME
45 Min
READY IN
55 Min
Original recipe yield 1 - 9x5 inch loaf
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups white sugar
1 cup vegetable oil
4 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
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REVIEWS
Reviewed on Mar. 9, 2003 by
chefjeff
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chefjeff
Mar. 9, 2003
Thank you so much Susan, for posting this unusual and unusually easy recipe! I baked the batter into "muffin" form, versus a loaf, with a change in the baking time. Most muffin recipes that fit into my "Texas" pan, call for 2 cups of flour, so this kooky cook, made 2/3 of your recipe. They were delicious. I thought these muffins would rise high, so I used Pam sprayed "skirts" to rest on top of each muffin hole. By skirts, I mean old canned tuna or pineapple tins that I've removed both sides of the lids, and use just for muffins. Superb chewy, dense textured muffins, with a big cocoanut flavor. Keep on cooking and posting Susan! Best wishes, Jeff
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7 users found this review helpful
Thank you so much Susan, for posting this unusual and unusually easy recipe! I baked the...
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Reviewed on Mar. 9, 2003 by LISAP21
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LISAP21
Mar. 9, 2003
This recipe is absolutely divine! Easy to make and more delectable to eat. The coconut flavor is so perfect. The bread is like a pound cake. I will make this again and again. Thank you for posting this.
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6 users found this review helpful
This recipe is absolutely divine! Easy to make and more delectable to eat. The coconut flavor...
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Reviewed on Dec. 23, 2004 by SKYEYES
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SKYEYES
Dec. 23, 2004
Very tasty but I am wondering if the oven temperature stated (375 degrees?) is a typo. I baked the loaves for the stated time and temperature and the middle of the loaves were very raw...ended up baking it for another half hour. Crust was burned but the center was salvagable. I will try this just one more time before admitting defeat.
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4 users found this review helpful
Very tasty but I am wondering if the oven temperature stated (375 degrees?) is a typo. I...
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Reviewed on Oct. 28, 2003 by CLH763
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CLH763
Oct. 28, 2003
This is a good recipe, however it makes TWO 9x5 loaf pans, not one. I have made it several times and shared the recipe with many people. It turns out very well by replacing the 1 c oil with 1/2 c oil and 1/2 c applesauce or by omitting the oil all together and using 1 c applesauce (unsweetened). It's a chewier texture, but very good if you're looking to cut some calories.
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3 users found this review helpful
This is a good recipe, however it makes TWO 9x5 loaf pans, not one. I have made it several...
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Reviewed on Jun. 3, 2003 by JEMR2
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JEMR2
Jun. 3, 2003
This was my Grandmas Recipe that she got from some folks who visited the Islands about 50 years ago. This recipe is meant as a deasert loaf, and should never be bigger than the 3X3X6 loaf pans. It will make 3 1/2 of these. I have also found that if you use a quiche pan you can make miniture cupcakes of this I call coconut "poppers" since they can be popped in the mouth so easily. Same temp as bread just cook for 10-14 min. cheack with toothpick to see if done and your set. Her Hubby
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2 users found this review helpful
This was my Grandmas Recipe that she got from some folks who visited the Islands about 50...
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Reviewed on Oct. 21, 2007 by
UVASPY
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UVASPY
Oct. 21, 2007
Very moist - perfect with coffee. I used vanilla extract because there was no coconut extract, still good.
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1 user found this review helpful
Very moist - perfect with coffee. I used vanilla extract because there was no coconut extract,...
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Reviewed on May 7, 2007 by dholladay
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dholladay
May 7, 2007
Just made these for the first time. I made them in a mini-muffin pan for an upcoming family reunion Memorial Week-end. They turned out great (all 88 of them). I baked them at 350 for about 10 to 12 minutes. I plan to freeze them til the reunion and and then put a light coconut glaze on them. They were very easy to make and didn't take up alot of time. (If some of you didn't know, there is a product on the market called Cultured Buttermilk Blend put out by Saco, so you can make just the amount of buttermilk you need instead of having to buy a whole quart of fresh buttermilk) Thanks for the recipe Susan...I'm sure I'll be making these little gems often.
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1 user found this review helpful
Just made these for the first time. I made them in a mini-muffin pan for an upcoming family...
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Reviewed on Apr. 2, 2006 by
Kooking Kerry
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Kooking Kerry
Apr. 2, 2006
I have been making this recipe for 5 years now. A friend gave me a copy of it and I just made it last night. I bake mine at 325 for 1 hour to create 2 loaves. Or, I make small loaves and bake for 50 minutes rotating the pans once while cooking. I have a 4 loaf pan and this recipe fills it nicely with just a bit of batter left-over. I also sprinkle mine with a bit of coconut before baking to get the coconut look to it. I served it at church this morning and many people thought it was lemon or pound cake. Enjoy it!
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1 user found this review helpful
I have been making this recipe for 5 years now. A friend gave me a copy of it and I just made...
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Reviewed on Sep. 25, 2005 by NatalieMac
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NatalieMac
Sep. 25, 2005
The recipe definitely makes two, not one loaf. Also, I think that 375 is too high. I noticed the edges getting way too brown about half way through cooking and bumped the oven down to 350. Keeping the oven at 350 for the whole time would make for better bread, I think. My boyfriend is from Guatemala and keeps talking about coconut bread. It's excellent toasted with melted butter for breakfast. Would definitely make it again.
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1 user found this review helpful
The recipe definitely makes two, not one loaf. Also, I think that 375 is too high. I noticed...
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Reviewed on Jul. 22, 2003 by chimom
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chimom
Jul. 22, 2003
This bread was okay, but not great. Not a lot of coconut flavor. It made six 3 x 6 pans. I sprinkled coconut on the the top of the batter in some of the pans prior to baking. Those were a little better. Might make a good base for strawberry shortcake. It does get better after sitting a couple of days. Probably won't make again, unless I make some changes to the recipe.
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1 user found this review helpful
This bread was okay, but not great. Not a lot of coconut flavor. It made six 3 x 6 pans. I...
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