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Bread- Coconut Bread Recipe

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This recipe for Bread- Coconut Bread, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jimae Kenney


4 eggs
2 c sugar
1 c oil
2 t coconut flavoring
3 c flour
1/2 t salt
1/2 t baking soda
1/2 t baking powder
1 c buttermilk
1 c almonds, sliced
1 c coconut
GLAZE: (combine together)
1 c sugar
1/2 c water
2 T butter, melted
1 t coconut extract

1. Mix eggs, sugar, oil, flavoring well
2. Combine dry ingredients
3. Add buttermilk alternately with dry ingredients to egg mixture
4. Stir in almonds and coconut
5. Bake in loaf pans at 325 for 1 1/4 hours (adjust time if using small pans)
6. Prepare glaze/time it so that it is ready at just the time the loaves come out of the oven. Immediately pour glaze over loaves. Let sit in pan 2-4 hours.
7. Remove from pans, cool, slice

Number Of Servings:
Number Of Servings:
4 small loaves or 2 large
Personal Notes:
Personal Notes:
Also submitted by Pam Hicks. Her directions are a bit diffrent: Spoon into greased and floured tube or bundt pan. Bake at 325 degrees for 70 minutes. Or use 5 small loaf pans (wax paper on bottom) and bake at 325 degrees for about 40 minutes.

Sauce: Combine in saucepan and boil for 5 minutes. Remove from heat and add 1 teaspoon coconut flavoring. Pour hot syrup over warm bread. Allow to stand 4 hours and then take from pan. This freezes well.




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