Quick Coconut Bread Recipes

Steps:

• Preheat oven to 350.
• Sift dry ingredients into mixing bowl. Blend in egg, milk, butter, and vanilla.
• Mix in the grated coconut and the currants or raisins, if used.
• Turn out onto a floured board and knead slightly. Shape into two loaves and pat into two buttered medium loaf pans.
• Bake for 40 to 45 minutes, until a toothpick in the centre comes out clean.

Steps:

• Place all the dry ingredients in your food processor.
• Pulse a few times to blend.
• Then add just enough cold water, I use iced water and slowly drain into the processor until it forms a soft dough ball.
• If you add too much water as I sometimes do, just add a bit of flour until you get the dough to ball.
• Remove the dough from the processor and knead a couple of times on a lightly floured board. Just to combine and form a ball.
• Taking small pieces roll into a ball and form small 2-3 inch diameter and 1/8 inch thick pieces of bread dough.
• Heat a wok on high and put enough oil in the bottom to measure 1/2-1 inch deep.
• Fry the dough in the oil until it puffs slightly, not all will but most should form a puff in the center.
• Then place standing up on end in a bowl lined with paper towels. You can serve warm or cool.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Cream together butter and sugar.
• Beat in eggs and coconut extract.
• Mix in sour cream, then add coconut and mix well.
• Stir flour, baking powder and baking soda together and add to batter and mix well.
• Place batter into greased loaf pan and bake at 350° for 45 to 50 minutes or until done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.
• Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.
• Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.
• Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.
• Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, beat together sugar and vegetable oil. Beat in eggs and 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 coconut.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x6-inch loaf pan with parchment paper.
• Beat eggs with an electric mixer in a bowl until thoroughly combined, 2 to 3 minutes.
• Mix in coconut flour, butter, coconut oil, xanthan gum, baking powder, salt, and sugar substitute to the beaten eggs; beat until smooth and combined. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 45 minutes.

Steps:

• In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour two 9 1/2" x 5 1/2" loaf pans.
• Do not use a mixer with this recipe.
• Use a spoon or spatula and stir by hand.
• In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
• In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
• Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
• Stir in shredded coconut.
• Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

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.

Steps:

• Line a loaf pan with greaseproof paper and grease, set aside. Preheat oven to 350F.
• Sift flour, baking powder and spices, set aside.
• Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well with each addition. If you fear of splitting, a tb. of the flour mix can be added with each egg.
• Add vanilla (and rum if using) to milk and add alternatively with flour mixture to creamed mix.
• Fold in raisins and coconut. Sprinkle top with more coconut and sugar.
• Bake for at 1 hr before testing doneness.

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!

Steps:

• Sift flour, baking powder, salt & sugar in a bowl.
• Add melted shortening & milk.
• Next add beaten egg, vanilla and coconut.
• Bake in greased loaf pan for 1 hour at 350 degrees.