Eggless Coconut Loaf Recipes

EGGLESS COCONUT SWEET BREAD

Eggless Coconut Sweet Bread image

A quick loaf for dinner, breakfast, or even as a snack.

Provided by Felix (Simply Trini Cooking)

Categories Breads

Time 27m

Number Of Ingredients 13

Ingredients

1 cup fresh grated coconut
1 cup brown sugar
¼ cup milk
1 tsp vanilla essence
3 cup flour
3 tsp baking powder
1 tsp spice
1 tsp nutmeg
¼ cup butter
1 cup raisins
½ cup cherries
½ cup currants
1 pinch salt (optional)

Steps:

In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9" loaf pan. Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.

EGGLESS COCONUT LOAF

Eggless Coconut Loaf image

Make and share this Eggless Coconut Loaf recipe from Food.com.

Provided by Sudika

Categories Dessert

Time 48m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 4

Ingredients

1 cup desiccated coconut
1 cup self raising flour
1 cup sugar (any kind of granulated sugar you refer)
1 cup milk (coconut or dairy)

Steps:

Mix all ingredients till well combined.
Pour into a greased and lined loaf tin.
Bake at 180 degrees celcius for approximate 45 minutes or until a skewer comes out clean.
Optional Extra: I like to add 1 tsp of leamon essence to my mix as well as about one tblsp of lemon zest.

Nutrition Facts : Calories 147.7, Fat 2.8, SaturatedFat 2.4, Cholesterol 2.9, Sodium 30.5, Carbohydrate 29.2, Fiber 1, Sugar 19.3, Protein 2

COCONUT LOAF

Coconut Loaf image

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

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/4 cups flaked coconut

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

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In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9” loaf pan. Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.

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