Glazed Coconut Bread

When we got engaged I registered for (and received at my bridal shower last March) a bread machine. I thought this would be the best idea ever because they’re kind of like crock pots; you can just throw everything in there and let the machine do the work. I picked a recipe out of the booklet that came with the machine for coconut bread, because I had nearly a full bag from a failed Easter bunny carrot cake that didn’t go quite as planned.

Well, true to form with everything I touch, that bread machine is broken or something. I’ve only used it once and one of the two mixers doesn’t move, so at the last minute (which, naturally, is when I realized it wasn’t working) I tried sort-of-mixing it with a rubber spatula. The whole bread wound up being a disaster and we threw it out (this could possibly be because I killed the yeast, but I’m blaming the machine until I get a working one).

Fast forward to about a month ago, we had 2 events to go to where I volunteered to bring dessert. Around this time I also came across glazed coconut bread recipe on Pinterest and thought it would be a great opportunity to use up more of the shredded coconut.

Note: this recipe makes TWO loaves; if you only want one don’t forget to halve everything!

Glazed Coconut Bread

Ingredients:

  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 1/2 teaspoons coconut extract – I thought this would be difficult to find, but Shop Rite actually had it
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup flaked coconut
  • 1 cup buttermilk – I substituted the buttermilk with milk and white vinegar

Coconut Glaze

  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 teaspoon coconut extract

Instructions:

  1. Preheat oven to 325 degrees.  Grease or spray 2 bread loaf pans.
  2. In mixing bowl beat eggs until fluffy.  Add the sugar, oil, and coconut extract and beat 3 more minutes.
  3. Combine the flour, baking soda, baking powder,  and salt and add to mixing bowl.  Mix until combined.  Add coconut and buttermilk.  Pour batter into loaf pans and bake for approximately 45 minutes.
  4. Remove pans from oven and set on wire rack.
  5. Immediately mix the glaze by combining sugar, water and butter in small sauce pan.  Allow mixture to boil for 1 minute and then add in coconut extract.  Slowly pour the glaze over the hot bread (in the pan).  Allow the glaze to seep in the bread and down the sides of the pan.Be careful with this part – it’s still so hot at this point it bubbles everywhere, so do it slowly so it doesn’t overflow!
  6. When cool enough to handle, remove the bread from the pan (yes, it’s a little sticky) and allow to finish cooling on the wire rack.  Slice, serve, and savor each bite!

This time, the coconut bread was great! It was like eating Malibu. It’s a little on the sweet side, so I only ate small pieces because I don’t usually like overly sweet things, but this was perfect in small doses.


Now I’m inspired to do something about that bread machine!

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