Coconut, almond, toffee bread

Jackie O'Callaghan


This is great for breakfast or for dessert with vanilla ice cream!


★★★★★ 2 votes

15 Min
1 Hr 10 Min


  • 1 1/2 c
    toasted coconut
  • 1 stick
  • 1 1/2 c
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
    roughly chopped miniature heath bars (do not buy chips)
  • 1/2 c
    sliced almonds
  • 1 1/8 c
  • 8 oz
    sour cream
  • 3
  • 2
    drops coconut extract

How to Make Coconut, almond, toffee bread


  1. Preheat oven to 350 degrees
    In a toaster oven or oven, toast the coconut until brown
    Grease pan with butter and a dusting of sugar, ( 1/8 of a cup)
    Beat sugar and butter until fluffy
    Add eggs one at a time and mix
    Add coconut extract
    Mix flour, baking soda and salt
    Add flour mixture alternating with sour cream in 3 parts beginning and ending with flour mixture
    Do not over mix
    Fold in almonds, toffee and 1 cup of coconut
    Pour into pan and top with the remaining 1/2 cup of coconut
    Bake for a total of 75 minutes, half way through top with tin foil
    Cool and eat!

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About Coconut, almond, toffee bread

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