mexican coconut quick bread
(3 ratings)
I love, love, love quickbread! (Did I mention 'love'?) This coconut variation is awesome-chewy and moist.:) I like to also mix it up by adding 1/4 cup of lemon juice and a tsp of lemon zest-lemon goes surprisingly well with coconut! No matter which way you like it - Enjoy!
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(3 ratings)
prep time
15 Min
cook time
1 Hr
Ingredients For mexican coconut quick bread
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1 1/2 call purpose flour
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2 tspbaking powder
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1/4 tspsalt
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1/8 tspcinnamon
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1 tspvanilla extract
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1/2 tspcoconut extract or flavoring
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1/2 cgranulated sugar
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1 Tbspgranulated sugar
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4 ozbutter, melted
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2eggs
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10 ozmilk
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1 1/2 ccoconut, shredded (pulse process 1 cup to a finer crumblike consistency)
How To Make mexican coconut quick bread
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1While preheating your oven to 350 degrees, grease a loaf-pan.
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2In a medium bowl, whisk the flour, baking powder, salt and cinnamon.
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3In another medium bowl - combine the butter, eggs, sugar, extracts and the milk.
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4Pour the wet ingredients into the flour mixture and mix just until all the ingredients are combined. Stir in coconut
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5Pour batter into pan and sprinkle 1 tbsp of sugar over the top. Bake for 55-60 mins. Cool on a rack before slicing to serve ~Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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