Funny story. Just to prove that I am human – especially in the kitchen!
One day, I made this bread. I wasn’t paying attention to the directions very well, and mis-read the baking time. Well, in the last minutes before the bread is done, you make a coconut syrup that you pour over the top of the warm bread. So here I was – my syrup was done, but then I realize that my bread still has 30 minutes to cook.
No big deal, I think to myself. I just warm the syrup back up when the bread is out of the oven. So the bread bakes. As the timer goes off, I turn on the burner to start warming up the syrup. I take the bread out of the oven and place it on top of the stove to sit while the syrup warms up. I run out of the room to do something – I can’t remember what – but within a minute or two, it smells like something is burning. It couldn’t be the syrup by the way it smells, so I run to the kitchen to see what it was.
At first, I couldn’t tell. I could smell it, but nothing looked off. And then I realized that I had turned on the wrong burner, and instead of turning on the burner under the syrup, I had turned on the burner where I had put the bread.
Luckily, I decided to continue on, and everything turned out (mostly) ok. There was a nice black burnt spot on the bottom of the bread, but you couldn’t even tell after cutting it off.
And even with the mishap, I declare this very best coconut bread that I have ever consumed in my life. It’s embarrassing how fast my husband and I downed this whole thing. (Ahem… 2 hours…) Seriously – it was that good!Print
Coconut lovers will adore this sweet and moist coconut bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 tablespoon coconut extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup sweetened coconut
- 1/2 cup sugar
- 1 tablespoon butter
- 1/4 cup water
- 1 teaspoon coconut extract
- Preheat the oven to 325F. Grease 1 9×5-inch baking pan.
- In a bowl, mix together the eggs, sugar, oil and coconut extract. In another bowl, mix together the flour, baking soda, baking powder and salt. Add the buttermilk to the dry mixture, then stir in the egg mixture. Add in the coconut. Pour the mixture into the prepared pan.
- Bake until a tester inserted in the center comes out clean, about 1 hour and 15 minutes.
- When the bread is almost finished, combine the sugar, butter, and water in a small saucepan and bring to a boil. Boil for 5 minutes, remove from the heat and stir in the coconut extract. Pour the syrup over the hot bread.
- Allow the bread to sit at room temperature for at least 4 hours before serving.
source: a neighborhood cookbook
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