Amaretto Coconut Bread
.
Yield
12 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
tofu
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
amaretto liqueur
|
*
|
| 14 | fl |
coconut milk
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
coconut
unsweetened flakes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
tofu
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
amaretto liqueur
|
*
|
| 14 | fl |
coconut milk
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
coconut
unsweetened flakes |
*
|
Directions
Preheat oven to 350℉ (180℃). Grease a 9" x 5" x 3" loaf pan.
Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice.
Mix Amaretto and coconut milk into tofu until well blended.
Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly.
Spoon batter into prepared loaf pan. Bake until done, about 50 minutes.
Cool slightly before removing from pan.
Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage.
Note: 1 teaspoon of almond extract and ¼ cup of water may be substituted for the ¼ cup of Amaretto. 1½ cups water plus ¼ cup oil may be used instead of coconut milk.]
