Buttermilk Coconut Bread Recipes

COCONUT BREAD

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.

COCONUT BREAD

Steps:

• Whisk together the flour, salt, baking powder and baking soda and set aside. Cream sugar, butter and eggs in a mixing bowl.
• Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Fold in coconut.
• Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. Makes 1 loaf.

BUTTERMILK COCONUT BREAD

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.

BUTTERMILK BANANA NUT BREAD

Steps:

• Preheat oven to 350°. Coat pans with cooking spray; set aside.
• In a large bowl, whisk together the flour, baking soda and salt; set aside.
• In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
• Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
• Divide batter betwen prepared pans; smooth with an offset spatula.
• Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
• Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

COCONUT-BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
• Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
• Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

COCONUT BREAD II

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.

COCONUT BREAD

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.

BUTTERMILK COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
• Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
• Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

QUICK BUTTERMILK CINNAMON BREAD

Steps:

• Mix flour, baking soda and salt in a large bowl.
• In a small bowl combine oil and sugar; add buttermilk and eggs and mix well; stir into dry ingredients just until moistened.
• Fill 2 greased 8"x4"x2" loaf pans (or five 5"x2 1/2" mini loaf pans) about 1/3 full.
• Combine cinnamon and remaining 1 cup sugar; sprinkle half over the batter; top with remaining batter and cinnamon-sugar; swirl batter with a knife; sprinkle with nuts.
• Bake at 350°, 45-55 minutes or until toothpick comes out clean; cool in pans for 10 minutes before removing to a wire rack.