"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Bread Recipe

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This recipe for Coconut Bread, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Calder Neuenswander
Added: Friday, July 8, 2005


4 eggs, beaten
1 c. oil
2 c. sugar
2 tsp. coconut extract
1 c. buttermilk
3 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. sweetened, shredded coconut

1/2 c. water
1 c. sugar
2 T. butter
1 tsp. coconut extract

Mix together the eggs, oil, sugar and coconut extract. Mix together the flour, baking soda, baking powder and salt. Mix dry ingredients with wet ingredients, then add buttermilk. Add coconut last. Pour batter into 3 medium greased loaf pans. Bake at 325 degrees for 1 hour.

For Glaze: Mix water, sugar and butter in saucepan and bring to a boil for 5 minutes. Remove from heat and add 1 tsp. coconut extract.
Have glaze ready to pour on bread when it comes out of the oven.

Number Of Servings:
Number Of Servings:
3 medium loafs




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