I got this fabulous recipe for Sweet Coconut Bread from my mother in law. Don’t leave the glaze off the top~ it seeps into the bread and is a wonderful addition!
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup pecans
- 2 tsp. coconut extract
- 3 cups flour
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. baking powder
Glaze:
- 1 c. sugar
- ½ c. water
- 2 TBSP butter
- 1 tsp. coconut extract
Preheat oven to 325 degrees.
Lightly spray 2 loaf pans with cooking spray.
Mix all ingredients for the bread well. Bake larger loaf pans at 325 degrees for about an hour.
For glaze, boil sugar, water and butter for 4 minutes. Remove from heat and then add the coconut extract. Pour over bread while loaves are still in pans, once they’re finished baking and you remove them from the oven.
Bake for about 30 min. at 350 degrees for small loaf pans. Bake muffins as at 350 degrees for about 12-15 minutes.