Coconut Bread

One day I was looking through my cupboards because I wanted something baked and sweet, but not too sweet. There wasn’t much in there except for some staples (like flour and sugar) and a bag of shredded coconut I had bought a while back, but never used. This is how I came up with coconut bread. The recipe is quite easy and may look plain, but the smell as this bread is baking will have you impatient, I guarantee it!


3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 2/3 cup shredded coconut
2 eggs, beaten
1 cup evaporated milk
1 teaspoon almond extract
3 ounces golden rum
1/2 cup melted and cooled butter

Preheat the oven to 350 degrees F. Grease and flour two 8×4 inch loaf pans, or a ten inch tube pan.

Combine flour, baking powder, and salt with wire whisk. Stir in the shredded coconut and the sugar. Make a well in the center of this dry mixture. In another bowl combine the last set of ingredients. Pour this mixture into the well of the dry ingredients. Mix until just combined. Bake in pan(s) for 50 minutes or until tooth pick comes out clean. Cool in pan(s) for 10 minutes. Remove and finish cooling on a wire rack.

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