Coconut Bread I Chef John's Recipe
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| Coconut Bread I |
"I own a small coffee shop/deli and my customers really enjoy this delicious breakfast bread! To Make Vanilla Flavored Sugar: To a 1 gallon jar of sugar, add one vanilla bean. Let sit at least one week before using. "
Ingredients :
- 1/2 cup butter, softened
- 1 cup vanilla sugar
- 2 eggs
- 2 teaspoons coconut extract
- 2 cups self-rising flour
- 1 cup sour cream
- 1 cup flaked coconut
- 1 cup confectioners' sugar
- 5 tablespoons milk
Instructions :
| Prep : 15M | Cook : 12M | Ready in : P6D |
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan.
- Cream the butter or margarine, vanilla flavored sugar and eggs together. Add the coconut flavoring and mix well.
- Mix in the self-rising flour alternately with the sour cream to the creamed mixture. Stir in the flaked coconut. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve.
- To Make Glaze: Mix the confectioner's sugar and milk together until smooth.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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