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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 1108g Recipe makes 1 loaf) |
||
| Calories 3031 | ||
| Calories from Fat 708 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 78.7g | 121% | |
| Saturated Fat 40.3g | 201% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 17.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 262mg | 87% | |
| Sodium 4270mg | 177% | |
| Potassium 1289mg | 36% | |
| Total Carbohydrate 528.2g | 176% | |
| Dietary Fiber 13.3g | 53% | |
| Sugars 241.2g | ||
| Protein 56.9g | 113% | |
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/4 cups flaked coconut, toasted
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- 2 tablespoons vegetable oil
- 1 egg
- 1 teaspoon coconut extract
Directions
1
Heat oven 350.2
Grease& flour a 9x5x3" loafpan.3
(dont forget to toast the coconut!).4
In a large mixing bowl,combine the first 5 ingredients.5
Make a well in the center of dough.6
Combine the other ingredients and add to doughy mixture.7
Stir until mixture is evenly moistened.8
Place dough in the prepared loafpan.9
Bake for 1 hour,or until toothpick comes out clean.10
Let the bread cool in pan for 10 minutes.11
After removing,let cool on a wire rack.
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Browse similar recipes by category
- Course > Breads
- Main Ingredient > Fruit > Nuts > Coconut
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- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Gifts
- Occasion > Everyday
- Dietary > Vegetarian
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Roberto #2
On Mar 24, 2008
I baked it for an hour, toothpick tested OK. When I cut in half to store, the center was raw!
From: hannahactually
On Mar 5, 2007
This recipe produces a moist, rich, and undeniably delicious loaf. I had to use vanilla extract as I didn't have coconut, but other than that I followed the recipe to a T. I added a few chocolate chips, which just added to the decadence. Thanks so much for this absolutely delicious recipe--it will be made again and again here!
From: Ginger #15
On Jan 9, 2007
Great recipe...I also used almond extract, but will go with the coconut next time to have more coconut flavour.
From: Charishma Ramchandani
On Aug 20, 2002
A wonderful bread recipe this is. But, provided it is served as soon as its out of the loaf tin and sliced, serve it! Then, watch it vanish! The only substitute I used was almond essence for the coconut extract. Loved this bread, Thank U!
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