Friday, December 18, 2009
Thanks, Kelly, for sending me the invite to contribute. You all have very yummy recipes which I cannot wait to try. As an introduction, I'll share a recipe that I've recently discovered. Maybe all of you have experienced the decadence of Coconut Bread many, many times, but it is fairly new to me. My college buddy, Anne Jackman, shared this recipe with me.
Baking this bread makes your whole house smell like a coconut cream pie. That alone would be enough except that the taste is divine. So moist and sweet. The clouds part and angels sing when you taste the buttery glaze. Are you salivating yet?
Here's the recipe:
2 cups white sugar
1 cup vegetable oil
2 tsp coconut extract
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup shredded coconut
Glaze- (Optional, and this makes a liberal amount of glaze, fyi)
1 cup sugar
1/2 cup water
2 tbsp butter
1 tsp coconut extract
Preheat oven to 325. Lightly grease two 9x5 bread pans.
In a large bowl, mix together sugar and oil. Add eggs one at a time, mixing after each one. Add coconut extract.
In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and shredded coconut. Pour into prepared bread pans.
Bake in preheated oven 60-75 minutes until crust is golden brown and a toothpick inserted in the center comes out clean.
To make glaze mix together sugar, water and butter in a small saucepan. Bring to a boil and add coconut extract. Pour over loaves while both bread and glaze are still warm. Sprinkle with additional shredded coconut as a garnish, if desired.