Mexican Coconut Quick Bread

1
chris elizondo

By
@Chelipepper

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!

Rating:

★★★★☆ 3 votes

Comments:
Prep:
15 Min
Cook:
1 Hr

Ingredients

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  • 1 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/8 tsp
    cinnamon
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    coconut extract or flavoring
  • 1/2 c
    granulated sugar
  • 1 Tbsp
    granulated sugar
  • 4 oz
    butter, melted
  • 2
    eggs
  • 10 oz
    milk
  • 1 1/2 c
    coconut, shredded (pulse process 1 cup to a finer crumblike consistency)

How to Make Mexican Coconut Quick Bread

Step-by-Step

  1. While preheating your oven to 350 degrees, grease a loaf-pan.
  2. In a medium bowl, whisk the flour, baking powder, salt and cinnamon.
  3. In another medium bowl - combine the butter, eggs, sugar, extracts and the milk.
  4. Pour the wet ingredients into the flour mixture and mix just until all the ingredients are combined. Stir in coconut
  5. Pour 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!

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About Mexican Coconut Quick Bread

Course/Dish: Cakes, Muffins, Sweet Breads
Other Tag: Quick & Easy




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