Strawberry Coconut Bread Food

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
• Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

COCONUT BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

STRAWBERRY COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with shortening.
• Beat sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Mix in eggs, one at a time, until well blended. Mix in coconut milk, lime juice, tamarind paste, and durian extract.
• Combine flour, poppy seeds, baking soda, and salt in a separate bowl; stir into the creamed butter mixture until batter is just moistened. Add guava juice, 1 teaspoon at a time, if batter needs more moisture. Carefully fold strawberries into batter; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes on a wire rack before removing. Cool completely before slicing.

COCONUT STRAWBERRY CAKE

Steps:

• To make cake: Place oven rack in bottom third of oven; heat oven to 350 degrees. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.
• Sift together cake flour, baking powder and salt; set aside.
• In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed.
• On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
• In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
• Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
• To make icing: In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
• In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
• To assemble cake: Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
• Tips: Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to batter. Substitute pre-made white frosting; add coconut extract to taste.

STRAWBERRY COCONUT CHIA SEED BANANA BREAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Grease 9-inch loaf pan with cooking spray. (I love Trader Joe's Coconut Oil spray.) In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a separate large bowl, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter. Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 20 minutes, then remove from pan and return to wire rack to finish cooling. Bread is even better the next day (they always are). Bread will stay fresh for a few days when wrapped tightly. I love this bread with strawberry jam and peanut butter.

STRAWBERRY COCONUT CREAM SODA

Steps:

• In a medium bowl combine the 3 cups of strawberries and sugar; stir well to combine. Use a pastry blender to coarsely mash the strawberries.
• Place 1/3 cup of the mashed berries in each of six glasses. To each glass add ice, 2 tablespoons coconut milk, and 1/2 to 2/3 cup club soda.
• Add as many sliced berries as you wish into glasses and stir drinks just before serving.