Thursday, October 1, 2009

PAT'S COCONUT BREAD

An old Texas recipe.

2 1/4 cups all-purpose flour
1 cup sugar
1 tbsp + 1 tsp baking powder
1 tsp salt
1 1/4 cups shredded coconut, toasted and cooled
1 1/2 cups milk
1 egg, lightly beaten
2 tbsp peanut oil
1 tsp coconut extract

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf baking pan.

Sift the flour, sugar, baking powder, and salt into a medium mixing bowl. Add the toasted coconut and blend well. Combine the milk, egg, oil, and coconut extract in another bowl; mix together well. Add the milk mixture to the flour mixture, all at once, and stir briefly just until blended. Do not overmix.

Pour the batter into the prepared pan. Bake at 350 degrees for about 1 hour or until a wooden toothpick inserted in the center comes out clean. Invert onto a wire rack and cool to room temperature before slicing.

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