Coconut Loaf Food

YUMMY LEMON COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

COCONUT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

COCONUT CHERRY LOAF

Steps:

• Grease 1 (9x5x3) loaf pan (I like to line with wax paper first, then spray with cooking spray). Alternatively, you could use a pan of mini loaves. Just oil these.
• Preheat oven to 350 degrees F
• Place flour, coconut, salt, baking powder and baking soda in medium bowl. Stir with a whisk to mix well. Fold in chopped cherries and stir to coat cherries with flour (this helps keep them from sinking to the bottom while cooking.)
• Beat margarine and add sugar, beating until light and fluffy. Add eggs, beating after each addition, then add almond flavor and vanilla. Stir in pineapple until batter is well mixed.
• Add dry ingredients to wet ingredients and stir just until combined.
• Pour batter into prepared pan(s).
• Bake for about 1 hour, or until toothpick inserted into centre comes out clean. (30 - 35 minutes for mini loaves.)
• Cool in pan on rack for 20 minutes. Remove bread from pan (and peel off wax paper if you used it) and completely cool on rack before cutting. It cuts easier the next day, and even better while frozen.

COCONUT LOAF

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut.
• Pour into a greased loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.

ENGLISH COCONUT TEA LOAF

Steps:

• Combine egg, milk, vanilla, almond extract and coconut in a blender.
• Cover and blend for 30 seconds.
• In a bowl sift the dry ingredients together.
• Pour blended mixture over the dry ingredients.
• Stir only to combine.
• Pour batter into greased 9x5 loaf pan.
• Bake at 350 for approximately 70 minutes.
• Chill before serving.

COCONUT LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the coconut, sugar, and self-rising flour. Stir in the milk, just until everything is moistened. Spoon into a greased 8x4 inch loaf pan.
• Bake for 45 minutes in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean.

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 LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
• Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
• Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
• Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

COCONUT LOAF

Steps:

• Sift all the dry ingredients together in a mixing bowl. Add the butter, egg and honey, if used, and mix thoroughly. Add vanilla extract, rose water and almond extract then add 3/4 to 1 cup milk or unsweetened coconut milk (the consistency should be like a biscuit dough, not wet). Knead for 10 minutes.
• Divide the dough in half. Place in two greased loaf pans. Brush the tops of the loaves with the remaining liquid and bake in a 350-degree oven for 40 minutes or until a cake tester comes out dry.