Coconut Bread No Eggs No Fat But Rich And Moist Food

COCONUT BREAD

Steps:

• Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
• Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
• Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
• Pour the liquid ingredients into the dry, and fold together just until combined.
• Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
• Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
• Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
• Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
• Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.

COCONUT BREAD (NO EGGS, NO FAT, BUT RICH AND MOIST)

Steps:

• Mix the coconut and the milk and leave to soak for 30 minutes.
• Sift the flour, baking powder, cloves, cinnamon and salt into a bowl.
• Stir in the sugar.
• Add the coconut and milk and mix to make a soft batter.
• Pour into a greased 3lb. loaf tin.
• Smooth the top and bake for 1 1/4 to 1 1/2 hours at 350 degrees F.