Coconut Bread Recipe Easy

COCONUT BREAD

Steps:

• Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
• Set aside until mixture is swollen and bubbly, about 15 minutes.
• Mix flour and salt together in a large bowl.
• Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
• Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
• Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
• Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
• Divide dough into 8 pieces and roll each into a ball.
• Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
• Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
• Preheat oven to 350°F
• Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.

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:

• 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.

CARIBBEAN COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
• Pour batter into the greased loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

COCONUT LOAF

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.

COCONUT BREAD

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.

QUICK COCONUT BREAD

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.