Coconut Quick Bread
|Shredded coconut||1 1⁄4 Cup (20 tbs)|
|Flour||2 2⁄3 Cup (42.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg||1 , slightly beaten|
|Peanut oil||2 Tablespoon|
|Coconut extract||1 Teaspoon|
Preheat oven to 325°.
Scatter shredded coconut on an ungreased cookie sheet. Bake for 10 minutes. While baking, open the oven two or three times and shake the cookie sheet or stir the coconut with a wooden spoon so that it is evenly toasted. Remove from oven and cool.
Turn oven temperature up to 350°. Lightly coat the inside of a 9" x 5" x 3" loaf pan with vegetable spray.
Sift flour, sugar, baking powder, and salt into a medium size bowl. Stir in coconut.
Combine milk, egg, peanut oil, and coconut extract in another bowl. Mix well. Add to dry ingredients all at once. Stir until just blended. Do not over mix.
Turn batter into prepared loaf pan and bake at 350° for 1 hour. Cool.
Slice when cool and serve with Strawberry Butter