mexican coconut quick bread
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!
prep time
15 Min
cook time
1 Hr
method
---
yield
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract or flavoring
- 1/2 cup granulated sugar
- 1 tablespoon granulated sugar
- 4 ounces butter, melted
- 2 - eggs
- 10 ounces milk
- 1 1/2 cups coconut, shredded (pulse process 1 cup to a finer crumblike consistency)
How To Make mexican coconut quick bread
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Step 1While preheating your oven to 350 degrees, grease a loaf-pan.
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Step 2In a medium bowl, whisk the flour, baking powder, salt and cinnamon.
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Step 3In another medium bowl - combine the butter, eggs, sugar, extracts and the milk.
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Step 4Pour the wet ingredients into the flour mixture and mix just until all the ingredients are combined. Stir in coconut
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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