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mexican coconut quick bread

★★★★☆ 3
a recipe by
chris elizondo
Chicago, IL

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!

★★★★☆ 3
prep time 15 Min
cook time 1 Hr

Ingredients For mexican coconut quick bread

  • 1 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1/8 tsp
  • 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
  • 10 oz
  • 1 1/2 c
    coconut, shredded (pulse process 1 cup to a finer crumblike consistency)

How To Make mexican coconut quick bread

  • 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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