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Coconut Bread

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This Coconut Bread is a delightful quick bread that brings the warmth of tropical flavors to your kitchen. Made with freshly grated coconut, it boasts an incredibly moist crumb and a tender texture that holds up beautifully to slicing. The sweetness of the raisins and sugar is balanced by the rich aroma of vanilla and a hint of cinnamon, creating a comforting, indulgent treat. It&# 226;ÂÂs perfect for breakfast with a cup of coffee or as an afternoon snack. While store-bought coconut works in a pinch, fresh coconut truly elevates the flavor and moisture. This recipe is straightforward, requiring no yeast or rising time, making it an accessible project for bakers of all skill levels.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 1575.1
Dietary: Vegetarian
Description
This Coconut Bread is a delightful quick bread that brings the warmth of tropical flavors to your kitchen. Made with freshly grated coconut, it boasts an incredibly moist crumb and a tender texture that holds up beautifully to slicing. The sweetness of the raisins and sugar is balanced by the rich aroma of vanilla and a hint of cinnamon, creating a comforting, indulgent treat. It&# 226;ÂÂs perfect for breakfast with a cup of coffee or as an afternoon snack. While store-bought coconut works in a pinch, fresh coconut truly elevates the flavor and moisture. This recipe is straightforward, requiring no yeast or rising time, making it an accessible project for bakers of all skill levels.
Ingredients
  • 2 cup Freshly grated coconut*
  • 2 ea Eggs, well beaten
  • 1 teaspoon Vanilla extract
  • 1/4 cup Seedless raisins
  • 3 cup All-purpose flour
  • 1 pn Salt
  • 1 cup Sugar
  • 1 cup Evaporated milk
  • 1/4 teaspoon Ground cinnamon
  • 2 tablespoon Butter, melted
  • 1 tablespoon Baking powder
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease two 9-inch loaf pans with butter or non-stick spray.
  2. 2
    In a large mixing bowl, combine the freshly grated coconut and sugar.
  3. 3
    In a separate medium bowl, whisk together the beaten eggs, evaporated milk, vanilla extract, ground cinnamon, seedless raisins, and melted butter until well combined.
  4. 4
    Pour the wet mixture into the bowl with the coconut and sugar, stirring gently to combine.
  5. 5
    In a small bowl, sift together the all-purpose flour, baking powder, and salt.
  6. 6
    Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined and smooth; do not overmix.
  7. 7
    Divide the batter evenly between the two prepared loaf pans.
  8. 8
    Bake for 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
  9. 9
    Remove from oven and let the loaves cool in the pans on a wire rack for 10 minutes.
  10. 10
    Remove the bread from the pans and place directly on the wire racks to cool completely before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1575.1kcal
% Daily Value *
Total Fat 58.1g90%
Saturated Fat 41.0g205%
Cholesterol 217.6mg73%
Sodium 98242.0mg4094%
Total Carbohydrate 235.5g79%
Dietary Fiber 13.3g54%
Sugars 86.3g
Protein 33.6g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, bread, quick bread, raisins, vanilla, cinnamon, baking, loaf, dessert, breakfast, snack, moist, sweet, flour, eggs, buttermilk, homemade, easy
Read it online: https://www.chefs-mate.com/recipe/coconut-bread-2/