Coconut Bread With Glaze Recipes

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 WITH LIME GLAZE

Steps:

• Preheat oven to 350°F
• Sift together flour, salt and baking powder. Set aside.
• Mix butter and sugar. Add eggs, coconutmilk and vanilla while mixing.
• Gradually mix in dry ingredients.
• Fold in flaked coconut.
• Transfer batter to a bread pan sprayed with non-stick.
• Bake 45-50 minutes or until toothpick can be inserted and removed clean.
• Allow bread to cool on rack.
• Mix powdered sugar and lime juice until smooth.
• Using a toothpick, poke approximately 30 holes into the bread. (optional)
• Spread half of the glaze onto coconut bread.
• Mix flaked coconut with the remaining glaze.
• Top bread with glazed coconut and lime zest.

COCONUT BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine the flour, baking powder, and salt. Stir & set aside.
• In a large mixing bowl, combine the sugar, butter, eggs, coconut milk, and vanilla. Whisk well until combined.
• Stir in the dry ingredients.
• Fold in the coconut.
• Transfer to a greased loaf pan.
• Bake 45-55 minutes or until the toothpick test is clean.
• Let the bread cool on a wire rack in the pan until it reaches room temperature before adding the glaze and removing it from the pan.
• Whisk together the confectioner's sugar and milk, starting with just 1 tbsp and increasing up to 2 tbsp - until you reach your desired consistency. Some like it thin enough to soak in and others like it thicker like frosting.
• Pour or spread the mixture on top of the cooled bread.
• Sprinkle with toasted coconut before slicing and serving.

COCONUT BREAD

Steps:

• Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
• Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
• Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
• Pour the liquid ingredients into the dry, and fold together just until combined.
• Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
• Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
• Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
• Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
• Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.

BANANA-WALNUT-COCONUT QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm.
• Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

COCONUT GLAZE

Steps:

• Whisk together sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time.

GLAZED COCONUT-BANANA BREAD

Steps:

• Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla. In another bowl, whisk flour, baking soda and salt; stir into butter mixture. Fold in 1/2 cup coconut., Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.

AWESOME COCONUT CAKE WITH GLAZE

Steps:

• Preheat oven to 350°.
• Toast Coconut:.
• Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
• Cake:.
• Beat together sugar, oil, eggs, and coconut extract until well mixed.
• In a separate bowl, mix together buttermilk, baking powder, and baking soda.
• Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
• Gradually beat the flour mixture into the wet mixture until well mixed.
• Fold in the coconut and almonds.
• Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
• Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
• Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
• Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

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.

BANANA BREAD WITH COCONUT-KEY LIME GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Mix flour, baking soda, and salt together in a bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt, and rum; beat until blended. Add flour mixture and beat on low speed or by hand until just moist. Stir in fresh coconut and pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
• Meanwhile, whisk together powdered sugar, Key lime juice, and coconut flakes for glaze in a bowl. Drizzle over warm bread.
• Remove warm bread from the pan and place on a wire rack. Drizzle glaze over top and allow to cool completely before cutting, about 30 minutes.