coconut brunch bread

a recipe by
Rose Rauhauser
Bronx, New York to York, PA

My MIL gave me this coconut bread recipe 20 years ago. It's one of my husbands favorites dishes to make for brunch.

serves 6 or more
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For coconut brunch bread

  • 4
    extra large eggs
  • 2 c
    sugar
  • 1 c
    vegetable oil
  • 2 tsp
    coconut flavoring
  • 3 c
    flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 c
    buttermilk
  • 1 c
    flaked coconut
  • 1 c
    chopped walnuts
  • TOPPING
  • 1 c
    sugar
  • 1/2 c
    water
  • 2 Tbsp
    butter
  • 1 tsp
    coconut flavoring

How To Make coconut brunch bread

  • 1
    Beat the eggs in large mixing bowl. Add sugar, oil and coconut flavoring and blend well. Sift together flour, soda, powder and salt. Add this to the egg mixture, alternating with buttermilk. Fold in flaked coconut and walnuts.
  • 2
    Pour into greased and floured 10 inch bundt pan. 325 for 1 1/2 hours. Test
  • 3
    After the cake comes out of the oven and while still in the bundt pan, combine the sugar, water and butter. Bring to a boil and simmer for 5 minutes. Remove the topping from the heat and add 1 teaspoon of coconut flavoring. Pour immediately over the warm bread and let stand 4 hours before removing from the pan
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