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Toasted Coconut Bread Recipe

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This recipe for Toasted Coconut Bread, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leigh Rushton
Added: Saturday, September 8, 2007


1 1/4 c. sweetened flaked coconut, toasted *
1/3 c. sweetened flaked coconut
2 c. all purpose flour
2/3 c. granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk, at room temp
1/2 c. unsalted butter, melted and cooled
2 large eggs (at room temp) lightly beaten
2 tsp. vanilla extract
1/2 tsp. almond extract

Preheat oven to 350. Butter an 8 1/2 x 4 1/2 x 2
3/4 inch loaf pan. Lightly dust with additional
flour and tap out excess.
*To toast coconut, spread coconut in an even
layer on a baking sheet and bake at 350 degrees for 4 to 7 minutes, turning coconut a couple of times, until coconut is lightly browned.
In container of a food processor fitted with a
steel blade, process all the coconut until
In a large bowl, stir together ground coconut,
flour, sugar, baking powder, and salt.In another bowl, stir together milk, butter, eggs, and vanilla and almond extracts until blended.Make a well in center of flour mixture; add milk mixture and stir just to combine.Scrape batter into prepared pan and spread evenly.Bake for 55 to 65 minutes, or until a cake tester inserted in center of bread comes out clean.Remove pan to a wire rack. Cool for 10 minutes before removing bread from pan;
finish cooling on rack.Store completely cooled bread in an airtight container at cool room temperature.(If you use salted butter, omit the salt)

Number Of Servings:
Number Of Servings:
1 loaf; 10 to 14 slices
Personal Notes:
Personal Notes:
This bread freezes well.




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