Wednesday, March 19, 2008

EASTER BOUQUET ~ TOASTED COCONUT BREAD

Bread feeds the body indeed, but the flowers feed also the soul.
~ The Koran

~ Easter bouquet

_______________

TOASTED COCONUT BREAD

~ Favorite Easter recipe clipped from Bon Appetit/May 1981

2 3/4 cup flour
1 cup sugar
1 Tbsp. plus 1 tsp. baking powder
1 tsp. salt
1 1/4 cups shredded toasted (cooled) coconut

1 1/2 cup milk
1 lightly beaten egg
2 Tbsp. oil
1 tsp. coconut or vanilla extract


  • Preheat oven to 350-degrees
  • Lightly coat 9x5 inch loaf pan with vegetable spray. Sift flour, sugar, baking powder & salt into medium bowl. Add coconut and blend well.
  • Combing milk, egg, oil, and extract in another bowl. Mix well. Add to dry ingredients all at once, stirring briefly until just blended; do not overmix.
  • Turn batter into prepared pan. Bake until tester inserted in center of loaf comes out clean, about 1 hour. Let cool in pan 8-10 minutes. Invert onto wire rack and let cool to room temperature before slicing. Delicious toasted the next day!

5 comments:

Nancy J. Bond said...

The bread sounds delicious! Thanks for sharing the recipe.

joey said...

Thanks Nancy ... I love it, especially toasted the next day.

Catherine said...

Hi Joey!
A breathtakingly beautiful Easter bouquet!! :) Absoulutely gorgeous!
And the coconut bread sounds scrumptious!!
Also thanks for chasing more of my winter blues away with all that beautiful "green" in earlier post!! :D
Tomorrow is the first day of spring~I'm so excited!! :)
HAPPY SPRING! BLOGGING SIS :)
Hugs,
Cat

joey said...

Yea Cat ... Spring has sprung! (Although it certainly doesn't look very 'springy' here) I must blogtrot over for a visit and some sunshine ;)

Di DeCaire said...

I would love to know how you do the compelling photo compilations.