Prep 20 mins
Cook 1 hr
Having a Luau party? Then this is a must but, you'll want to make this throughout the year. The smell alone will get your significant other to release their grip on the remote, the kids will drift out of their bedrooms and the neighbors might come knocking. I dare to say, this might even be an aphrodisiac! It's great alone but if you're adventurous, slice some strawberries on it or drizzle chocolate syrup over it and top it with some whipped cream.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons coconut extract
- 1 cup buttermilk
- 1 cup shredded coconut
- Preheat oven to 325 degrees F.
- Grease and flour two 9 1/2" x 5 1/2" loaf pans.
- Do not use a mixer with this recipe.
- Use a spoon or spatula and stir by hand.
- In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
- In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
- Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
- Stir in shredded coconut.
- Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.
This is really really good! It makes 2 loaves and by the time we were done (my husband, 3kids, and I) there was only 1/2 loaf left. A definite keeper and a nice change from the old classic banana bread. Thank you for a great recipe!
This bread is really good and the coconut made the difference. It wasn't too rich, but just right, and very moist, especially the next day. Another thing I liked about it was that it made two loaves. I took one loaf to the office and left in the lunchroom. It was gone by the end of the day, with lots of raves! Thanks for this different tasting sweet bread recipe!
This turned out great! The only changes I made, were as follows: I toasted the coconut in the oven, on a sheet pan at 300 for about 15 min, and allowed to cool before adding. Gives a crunchier texture, and nuttier flavor to the coconut. I also baked the whole recipe in a bundt pan. This has proven to be a great solution to the problem of very dense cakes and breads that tend to want to over-brown on the outside, before baking thru on the inside. Plus it's pretty. 2 loaf pan's worth of batter is a perfect fit for the bundt pan. I also sprayed the pan well with butter flavored spray, then coated well with granulated sugar. This gives such a fantastic chewy texture to the crust. I might try adding a bit of pineapple next time. This is a GREAT springboard recipe. Thank you so much QTPetootie!