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 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!
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!
Excellent! Not too sweet, very moist. I will make this often. A good change from banana bread. Thanks.
I substituted maple extract for the coconut extract. YUMMY!
Ii made this yesteray, baked it in a 9 inch spring form pan. I used two pineapple Greek yogurt cups then added 2% milk to equal the 1cup of buttermilk required in the recipe. The cake was tender, a beautiful golden color and tasted delisicous!! A definite make again recipe!
Oh my Goodness!!! I stumbled upon this gem yesterday and made it last night. One loaf was eaten in about an hour by my family, and the other loaf was taken to work for a potluck. Within ten minutes I had a number of messages requesting this recipe! Gonna make some more tonight! YUMMMMY!!
What a fantastic sweet bread! Put me in a 'tropical' state of mind:) Nice and moist, and the coconut is a great flavor - something a little different from the usual. I used virgin coconut oil instead of the vegetable oil.
I made these breads yesterday and gave them away. I added one cup of mini milk chocolate chips and 2/3 cup of chopped macadamia nuts. I had to bake these a little longer (possibly because of these additions) but the loaves looked very nice. The recipients loved the breads. Thank you for posting this recipe!
UNBELIVEABLE! I made this a few years ago and recently re-discovered it. This is something to bake on a cold day when your dreaming of summer, or any day! I added Pampered Chef's Sweet Mocha Hazelnut Sprinkles just before baking. It turned out beautifully. I have a little older stove and had to let it bake for 10 more minutes, came out perfect! QTPetootie you are a god for posting!!! Big love to the Tropical Coconut Bread! Love from Wisconsin!