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Coconut Quick Bread

Cool.Cook's picture
  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
  Salt 1 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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2898 Calories from Fat 722

% Daily Value*

Total Fat 83 g128.2%

Saturated Fat 43.7 g218.4%

Trans Fat 0 g

Cholesterol 245.4 mg81.8%

Sodium 3751 mg156.3%

Total Carbohydrates 493 g164.2%

Dietary Fiber 18 g72.2%

Sugars 225.2 g

Protein 55 g110.1%

Vitamin A 11.8% Vitamin C 5.5%

Calcium 194.9% Iron 117.8%

*Based on a 2000 Calorie diet

Coconut Quick Bread Recipe