YUMMY LEMON COCONUT LOAF
This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!
Provided by Christina
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g
COCONUT LOAF
Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 209 calories, Fat 9g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 215mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT LOAF
Recipe came from a Quick Cooking Magazine in 2002. I just got around to trying it today! I used it instead of the usual recipe for 'shortcakes' Wow it was great with strawberries and cream! I think next time instead of the milk, I might try pineapple juice.
Provided by katie in the UP
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut.
- Pour into a greased loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 3217.2, Fat 140.9, SaturatedFat 92.3, Cholesterol 692.6, Sodium 3014.5, Carbohydrate 446.9, Fiber 10.8, Sugar 241.9, Protein 48.4
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
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.
Nutrition Facts :
COCONUT LOAF
Provided by Daryl Royster Alexander
Categories side dish
Time 1h
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Sift all the dry ingredients together in a mixing bowl. Add the butter, egg and honey, if used, and mix thoroughly. Add vanilla extract, rose water and almond extract then add 3/4 to 1 cup milk or unsweetened coconut milk (the consistency should be like a biscuit dough, not wet). Knead for 10 minutes.
- Divide the dough in half. Place in two greased loaf pans. Brush the tops of the loaves with the remaining liquid and bake in a 350-degree oven for 40 minutes or until a cake tester comes out dry.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 88 milligrams, Sugar 11 grams, TransFat 0 grams
COCONUT LOAF CAKE
This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa
Provided by Member recipe by Charley Melon
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
- Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
- Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
- Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 498 calories, Fat 29 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
ENGLISH COCONUT TEA LOAF
This is from the Hutchinson House B&B in Faribault, MN. The owner received the recipes from a British friend in the 1960's. This quick bread is awesome, and best just toasted without any jam or jelly. I like to also sprinkle some chopped pecans and some additional coconut and sugar on top before baking. Note there is no oil or butter in this recipe, it comes from the coconut, and it is a moist loaf.
Provided by LAURIE
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Combine egg, milk, vanilla, almond extract and coconut in a blender.
- Cover and blend for 30 seconds.
- In a bowl sift the dry ingredients together.
- Pour blended mixture over the dry ingredients.
- Stir only to combine.
- Pour batter into greased 9x5 loaf pan.
- Bake at 350 for approximately 70 minutes.
- Chill before serving.
Nutrition Facts : Calories 2928.8, Fat 55, SaturatedFat 39.7, Cholesterol 262.7, Sodium 2752.8, Carbohydrate 551.6, Fiber 14.3, Sugar 241.8, Protein 59.7
COCONUT-PINEAPPLE LOAF CAKE
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
- Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g
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