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Coconut Bread Recipe

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This recipe for Coconut Bread, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cristi Bulloch



4 eggs
2 cups sugar
1 cup vegetable oil
1 cup buttermilk
2 tsp. coconut extract
1 cup flaked coconut
1 cup chopped nuts (not peanuts)
3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
Coconut Glaze:

1 cup sugar
1/2 cup water
2 Tbsp. butter
1 tsp. coconut extract

Beat the eggs in a mixer bowl. Add the sugar, oil, buttermilk and coconut extract and mix until smooth. Stir in the coconut and nuts. Add the flour, baking soda and salt and mix well. Spoon into 3 greased and floured medium loaf pans. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted into the center comes out clean. Let rest in the pans for 5 minutes, then remove to a wire rack lined with wax paper over; pierce tops of loaves with a fork. Spoon the hot coconut glaze over the hot loaves, scooping up the portion that drips down the sides to the top again. **Let stand for several hours before slicing.

Glaze: Combine sugar, water and butter in a saucepan. Bring to a boil over medium heat, stirring to mix well. Remove from heat and stir in the coconut extract.




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