CARIBBEAN COCONUT QUICK BREAD
I made this for supper one day, but the leftovers have been eaten for breakfast, tea-time and a midnight snack! Satisfies a sweets craving without endangering a diet.
Provided by Anemone
Categories Quick Breads
Time 1h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix flour, coconut, sugar (if you're using), baking powder, baking soda and salt.
- Mash in the pineapple juice, banana and egg.
- Pour into a floured pan (8" square works well) and bake for 45-50 minutes.
- Let cool and wrap tightly to store in the fridge. Or don't, and eat it straight from the pan, like I end up doing!
Nutrition Facts : Calories 134.1, Fat 2.8, SaturatedFat 2.2, Cholesterol 13.2, Sodium 116, Carbohydrate 25.5, Fiber 1.2, Sugar 11.8, Protein 2.4
COCONUT BREAD
Categories Bread Cake Mixer Breakfast Brunch Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf (or 8 servings)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
- Toast and grind coconut:
- Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
- Make batter:
- Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
- Bake bread:
- Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.
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