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Coconut Bread

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YIELD

8-10 slices per loaf

UNITS

US

3 cups all-purpose flour

2 teaspoons baking powder

1?2 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 teaspoons coconut extract

1 cup buttermilk

1 cup shredded coconut

 Check Out Our Top Quick Breads Recipe

Check Out Our Top Quick Breads Recipe

DIRECTIONS

 

Preheat oven to 325 degrees F.

Grease and flour two 9 1/2" x 5 1/2" loaf pans.

Do not use a mixer with this recipe.

Use a spoon or spatula and stir by hand.

In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.

In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.

Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.

Stir in shredded coconut.

Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

 

I personally substituted coconut oil for the vegetable oil and then left out the coconut extract. Yum!

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Poor thing! I incorporate lots of coconut into my cooking. Interesting bit, if you are allergic to coconut, a good chance you are allergic to latex too as they have something in both that is the common allergen to both substances. 

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Supposedly coconut is a very healthy food to add to your diet if you are diabetic. When it's possible I substitute coconut oil in most of my recipes. I've never really noticed a different taste.

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It gives things a nice texture when baking too. I love coconut oil. I add a tad to spaghetti sauce to combat the too acidic a taste. If I use it, sugar isn't necessary. I also put it in a skin cream I make. Coconut oil, cocoa butter, baby oil, and aloe Vera and vitamin e.

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A bit off the subject: my brother uses it to fight fungus on his toenails. :grin:

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