Coconut Bread II

Coconut Bread II

32
JEMR2 0

"I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread."
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Ingredients

55 m servings 488 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 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.
  3. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Reviews

32
  1. 38 Ratings

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Most helpful positive review

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....

Most helpful critical review

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 r...

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....

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/...

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 r...

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...

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 posti...

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...

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

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. Keepi...

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. ...