Sour Cream Coconut Quick Bread Food

COCONUT BREAD

Steps:

• Whisk together the flour, salt, baking powder and baking soda and set aside. Cream sugar, butter and eggs in a mixing bowl.
• Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Fold in coconut.
• Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. Makes 1 loaf.

APPLE-ALMOND-COCONUT QUICK BREAD WITH LEMON GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CARIBBEAN COCONUT QUICK BREAD

Steps:

• Preheat oven to 350°F.
• Mix flour, coconut, sugar (if you're using), baking powder, baking soda and salt.
• Mash in the pineapple juice, banana and egg.
• Pour into a floured pan (8" square works well) and bake for 45-50 minutes.
• Let cool and wrap tightly to store in the fridge. Or don't, and eat it straight from the pan, like I end up doing!

KA ZUCCHINI COCONUT QUICK BREAD

Steps:

• Preheat oven to 350.
• Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
• Bread:.
• Combine eggs, honey, oil, sugar and coconut flavor until smooth.
• Add the dry ingredients and mix until well combined.
• Stir in zucchini and coconut.
• Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
• Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
• Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
• Glaze:.
• Sift together dry ingredients.
• Mix in milk.
• Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.