Triple Coconut Quick Bread
Coconut flakes, coconut oil, and coconut extract are added to an easy buttermilk quick bread to create the most decadent treat.
Ingredients
- 4 eggs
- 1 cup coconut oil (liquified)
- 2 cups granulated sugar
- 2 teaspoons coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups sweetened coconut flakes
- 1 cup chopped walnuts, optional
For the topping:
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons butter
- 1 teaspoon coconut extract
Instructions
- Preheat oven to 325 degrees F. Prepare 3 regular sized loaf pans or 6-8 mini loaf pans by spraying bottoms only with baking spray.
- In a large bowl or stand mixer, combine eggs, sugar, oil, and coconut extract.
- Whisk together flour, baking powder, baking soda, and salt. Add the sifted ingredients alternately with buttermilk to the egg mixture. Fold in coconut and nuts.
- Pour batter evenly into prepared pans. Fill each pan about halfway. Bake for 45-60 minutes or until tester comes out clean. (Baking time for mini loaves is closer to 45 minutes.)
- For the topping, add sugar, water and butter to a small saucepan and bring to a low boil. Stir and cook for 2 minutes or until sugar dissolves. Remove from heat and add the coconut flavoring.
- Immediately after removing bread from the oven, pour topping over bread. Let cool in the pan before serving.
Notes
- Canola or vegetable oil can replace the coconut oil. Use the same amount.
- Make sure to use coconut oil that has coconut flavor and aroma. Do not use one that says "neutral flavor."
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