Costa Maya Coconut Bread Recipes

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COCONUT BREAD



Coconut Bread image

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

2 cups sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped walnuts

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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



Coconut Loaf image

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

1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1-1/4 cups sweetened shredded coconut

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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.

COSTA MAYA COCONUT BREAD



Costa Maya Coconut Bread image

This is a very delicious bread my ex gf who is Mayan/Mexican had this recipe from her mother who got it from her great grandma who was Mayan:) anyways this is very delicious:) I hope you enjoy it as much as I did

Provided by Chef Otaktay

Categories     Breads

Time 1h28m

Yield 30 serving(s)

Number Of Ingredients 9

1 1/2 grated coconuts or 1 cup grated unsweetened coconut
2 cups water
3 tablespoons yeast
3/4 cup warm water
2 tablespoons melted butter
3 1/2 tablespoons sugar
3 teaspoons salt
3 lbs flour (approximately)
1/4 cup melted butter

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Steps:

  • Directions: grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour.
  • If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.
  • Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble English muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.
  • Place bread in preheated 400°F oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.

Nutrition Facts : Calories 265.1, Fat 9.4, SaturatedFat 7.4, Cholesterol 6.1, Sodium 254.8, Carbohydrate 39.6, Fiber 3.3, Sugar 2.8, Protein 5.8

COCONUT BREAD I



Coconut Bread I image

I own a small coffee shop/deli and my customers really enjoy this delicious breakfast bread! To Make Vanilla Flavored Sugar: To a 1 gallon jar of sugar, add one vanilla bean. Let sit at least one week before using.

Provided by Susan Vinson

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time P6DT23h45m

Yield 12

Number Of Ingredients 9

½ cup butter, softened
1 cup vanilla sugar
2 eggs
2 teaspoons coconut extract
2 cups self-rising flour
1 cup sour cream
1 cup flaked coconut
1 cup confectioners' sugar
5 tablespoons milk

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan.
  • Cream the butter or margarine, vanilla flavored sugar and eggs together. Add the coconut flavoring and mix well.
  • Mix in the self-rising flour alternately with the sour cream to the creamed mixture. Stir in the flaked coconut. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve.
  • To Make Glaze: Mix the confectioner's sugar and milk together until smooth.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 46.5 g, Cholesterol 60.3 mg, Fat 14.6 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.4 g, Sodium 361.4 mg, Sugar 12.5 g

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