Reviewed: Nov. 15, 2009

first time experience. I ended up using pound cake container since the volume was quite large. I too see that the center isn't cooked at 50 minutes at 375.....that assumes of course I didn't make a fundamental error......when it called for white sugar I used granulated sugar. I hope this was right and recipe wasn't asking for powdered. Anyway, so far so good. After about 55 min I turned it down to 325 F as another review suggested. Was fine after another 30 minutes. Not burned looking either. Tasted fine.

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Pete

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Reviewed: Feb. 4, 2009

I obtained this recipe over 25 years ago from a neighbor in Utah...her version includes a glaze, that I think makes all the difference. Glaze: 1 cup of sugar 1/2 cup water 2 Tbsp. Butter 1 tsp. coconut flavoring For Glaze, combine sugar, water and butter; bring to a boil. Add coconut flavoring. Pour hot glaze over top of loaves while still they are still warm. Let sit in pans 4 hours before removing. Also the oven temp should be 325 degrees. This recipe does make 2 regular loaf pans(bake for 1 hour and 15 minutes) or 3 small loaf pans (bake 55 to 60 minutes) and a bundt pan will hold this recipe. We just love this bread toasted and buttered.

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Fred

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Reviewed: Dec. 31, 2008

AMAZING!!!! I did substitute the buttermilk w/ coconut milk, which is found on the imported foods aisle.

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erintagle

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Alice, Texas, USA

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Reviewed: Mar. 10, 2008

Mmm! Yummy! Very soft and fluffy. My mom said it was more like a cake than a muffin. Note: I doubled the baking soda, quadrupled (4x?) the baking powder, and halved the sugar. Replaced all purpose flour with cake flour. Added 1/2 cup chopped macadamias too. Also used half coconut and half vanilla extracts. Heck, I even throw in orange or lemon extracts at times! I sprinkled some sweetened shredded coconut on the tops before baking as well. (I baked these as muffins, at 400F for approx... 20mins?)

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mayura

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

Very moist - perfect with coffee. I used vanilla extract because there was no coconut extract, still good.

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UVASPY

Cooking Level: Intermediate

Home Town: Chester, Virginia, USA

Living In: Arlington, Virginia, USA

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Reviewed: 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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dholladay

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Reviewed: Dec. 28, 2006

This recipe was ok. I had to make a few changes after finding out that the shredded coconut leaves the bread too dry. Instead of 2 tsp of coconut extract I added 1 tbsp and a half, then I changed the shredded coconut from 1 cup to 1/4 cup. After those changes the bread was moist and perfect!

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Brandi A.

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Reviewed: Dec. 18, 2006

I added a glaze of and it was superb!

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AMACOMBER

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Reviewed: 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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Kooking Kerry

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: 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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NatalieMac

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Reviewed: Dec. 23, 2004

12/23/04: 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.**UPDATE**I made this once more and was disappointed again. Tasty but other recipes are easier.

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SKYEYES aka CookiesInTheJar

Cooking Level: Expert

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Reviewed: Oct. 21, 2004

This was just OK. I was thinking it would be more like a dessert bread/cake. It was a little bland, but good enough for a slice for breakfast with some butter.

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box7cubs

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Reviewed: Oct. 27, 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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CLH763

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Reviewed: Jul. 20, 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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chimom

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Reviewed: May 31, 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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JEMR2

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Reviewed: Mar. 24, 2003

I thought the bread was way too sweet, need to cut down on the sugar. This one stated it makes one 9x5 loaf, I am not an experienced cook so I follow recipes exactly, what I ended out with was a huge mess and a big disappointment. I realize now there was too much batter but a head's up on that would have been nice.

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elusivek

Cooking Level: Intermediate

Living In: Goffstown, New Hampshire, USA

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Reviewed: Apr. 22, 2002

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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chefjeff

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Feb. 5, 2002

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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LISAP21

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