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Coconut Bread #3

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Recipe

 

Yield

servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 cups sugar
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1 cup vegetable oil
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4 large eggs
lightly beaten
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2 teaspoons coconut extract
*
1 cup buttermilk
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1 cup coconut
shredded
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1 cup walnuts
chopped
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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1E+1 ml baking powder
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2.5 ml baking soda
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2.5 ml salt
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473 ml sugar
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237 ml vegetable oil
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4 large eggs
lightly beaten
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1E+1 ml coconut extract
*
237 ml buttermilk
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237 ml coconut
shredded
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237 ml walnuts
chopped
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Directions

Combine flour, baking powder, baking soda and salt; set aside.

In a large bowl combine sugar, oil, eggs and coconut extract.

Add dry ingredients alternately with buttermilk; stir just until moistened.

Fold in coconut and nuts.

Pour into two greased and floured 8½ x 8½ x 8½ inch loaf pans.

Bake at 325℉ (160℃). for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 154549% from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 503mg 21%
Total Carbohydrate 60g 60%
Dietary Fiber 6g 23%
Sugars g
Protein 52g
Vitamin A 5% Vitamin C 2%
Calcium 18% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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