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

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)

Step-By-Step

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

About Mexican Coconut Quick Bread

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