There's not too many reviews on this, and most of them are a bit unhappy, so of course I had to try the recipe (I'm a little contrary that way). This does need adjustments, I agree, but I also agree with creativeoutlet in that it's okay to change recipes around to fix the issues with them. I looked at the comments and used 2 cups of flour like creativeoutlet did, put all the coconut in the dough, and topped with some brown sugar instead of the coconut. The dough is very interesting (no eggs--weird!--since the submitter said something about making it a vegan recipe, and regular the butter makes that impossible (and I'm sorry, but I'm not going to look for vegan butter in the groc store)--maybe sub oil to make it vegan all the way so there is less confusion?) and sort of is like a thick muffin batter this way. The bread did need another 30 minutes to bake, but that's what toothpicks are for. No oven is the same, and mine tends to need to cook quick breads longer. Just keep testing and adding another 10 min onto the bake time until your bread is done. The bread ends up a little crumbly, almost like a moist scone, and it was enjoyed by all. We had guests this weekend who ate several pieces, and I also took it to a baby shower and the mom to be as well as her guests loved it. So, with a little tweaking this recipe is great and can be a hearty, not too sweet breakfast treat. Thanks for the recipe!
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There's not too many reviews on this, and most of them are a bit unhappy, so of course I had...