Coconut Bread
Coconut bread is a delightful treat that transports you to a tropical paradise with just one bite, featuring a lovely balance of sweet and buttery flavors.
Equipment
- 9x5-inch loaf pan
- Mixing Bowls
- Saucepan
Ingredients
- 2 eggs provide moisture and act as a binder
- 1 cup sugar adds sweetness and color
- 1/2 cup vegetable oil contributes to moist texture
- 1/2 tablespoon coconut extract enhances coconut flavor
- 1 1/2 cups all-purpose flour base of the bread
- 1/2 teaspoon baking soda helps the bread rise
- 1/2 teaspoon baking powder aids in leavening
- 1/4 teaspoon salt balances sweetness
- 1/2 cup buttermilk adds moisture and richness
- 1 cup sweetened shredded coconut provides coconut flavor and texture
- 1/2 cup sugar for syrup
- 1/4 cup water helps dissolve sugar for syrup
- 1 tablespoon unsalted butter adds richness to syrup
- 1 teaspoon coconut extract for syrup
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, lightly beat the eggs. Add the sugar, vegetable oil, and coconut extract, whisking until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, then stir in the buttermilk until just combined.
- Fold in the sweetened shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick comes out clean.
- While the bread is baking, prepare the syrup by boiling sugar, water, and butter in a saucepan for 5 minutes. Stir in coconut extract.
- Once the bread is baked, poke holes in the top and pour the warm syrup over it.
- Let the bread cool at room temperature for at least 4 hours before slicing.
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Notes
Store any leftovers in an airtight container to keep it fresh.