My oldest daughter loves anything with coconut, and I'll send her this bread for her birthday or Mother's Day.
COCONUT BREAD with Coconut Glaze
3 eggs……………………………………….….........1 cup granulated sugar
4 TB unsalted butter, room temperature
1 tsp. baking powder…………………….................1/2 tsp. baking soda
2-1/2 cups flour
1/2 tsp. coconut extract…………………...........…1 tsp. vanilla extract
3/4 cup unsweetened vanilla coconut or almond milk
1/2 cup shredded coconut………………..dash of salt
GLAZE below
SUGAR-FREE substitutions: Use 1 cup regular white Splenda (not baking blend) instead of sugar, and be sure your coconut is unsweetened. Increase baking soda to 1 tsp.
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Preheat oven to 350. Spray 9” or 10" loaf pan with non-stick baking spray. If you're using an 8" pan, you should have enough batter to also make a couple of muffins or a mini loaf too, but these will take 10-15 minutes less to bake.
In a mixer, beat the eggs, butter and sugar until light and fluffy.
Beat in the baking soda, baking powder, salt and extracts until well combined. Then, alternately add the flour and milk, alternating a little at a time (do this on low, so it won’t puff out in your face). Turn the mixer to medium, and beat for about 1-2 minutes. Fold in the coconut and spread the batter in your pan. (I give the pan a sharp thump on the counter, to break any air bubbles inside).
Bake about 35-45 minutes, until a toothpick comes out clean when inserted. Put on a rack to cool a couple of minutes, while you make the GLAZE:
In a small bowl, whisk 1 tsp. coconut extract into about 1 cup powdered sugar (for sugar-free substitute 3/4 cup regular white Splenda + 1/4 cup cornstarch). Gradually whisk in some unsweetened vanilla coconut or almond milk (about 1 tsp. at a time) until it’s a smooth, somewhat-thick drizzle consistency. (NOTE: If you have coconut or Almond Joy flavored liquid coffee creamer, you can use that instead) ** OPTIONAL extra coconut to sprinkle on top.
I like to drizzle some of the glaze into any cracks on top of the bread, and between the sides of the bread and the pan while the bread is still warm. I’ll also brush a thin layer over the top while it’s warm too. Then, go back and drizzle more glaze on top about 1/2 hour later (the later drizzle will be whiter and make a design on top.) If you want to add COCONUT on top, be sure to do that immediately when you put on the glaze (so it will stick).
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