Egg Fruit Canistel Coconut Bread Food

TROPICAL COCONUT BREAD

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour two 9 1/2" x 5 1/2" loaf pans.
• Do not use a mixer with this recipe.
• Use a spoon or spatula and stir by hand.
• In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
• In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
• Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
• Stir in shredded coconut.
• Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

EGG FRUIT (CANISTEL) COCONUT BREAD

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine flour, salt, baking soda and spices.
• In a large bowl, blend butter and sugar, then blend in eggs. Slowly stir in milk, then vanilla and canistel.
• Stir in flour mixture, and mix in coconut.
• Spoon into a greased 8½ X 4½ x 2½ in loaf pan, making sure to leave ¾ inch at the top to allow the bread to rise.
• Bake 40 minutes or until a toothpick comes out clean.

COCONUT BREAD

Steps:

• Sift flour, baking powder, cinnamon, nutmeg and salt together into large bowl.
• Stir in sugar and cocunut.
• Beat in eggs, milk and butter.
• Add water, stir well.
• Divide dough into two greased loaf pans. Bake for 1 hour at 325 degrees.

COCONUT BREAD

Steps:

• Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
• In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth - be careful not to overmix.
• Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.