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 time15 Min
cook time1 Hr
Ingredients For mexican coconut quick bread
1 1/2 c
all purpose flour
coconut extract or flavoring
1 1/2 c
coconut, shredded (pulse process 1 cup to a finer crumblike consistency)
How To Make mexican coconut quick bread
While preheating your oven to 350 degrees, grease a loaf-pan.
In a medium bowl, whisk the flour, baking powder, salt and cinnamon.
In another medium bowl - combine the butter, eggs, sugar, extracts and the milk.
Pour the wet ingredients into the flour mixture and mix just until all the ingredients are combined. Stir in coconut
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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