2 3/4 Cup Flour 1 1/2 Cup Milk 1 Cup Sugar 1 Egg, Lightly Beaten 1 Tablespoon + 1 Teaspoon Baking Powder 2 Tablespoons Peanut Oil 1 Teaspoon Salt 1 Teaspoon Coconut Extract 1 1/4 Cup Shredded Coconut, Toasted
Preheat oven to 350 degrees. Lightly coat a 9x5-inch loaf pan with vegetable spray. Sift flour, sugar, baking powder, and salt into medium bowl. Add coconut and blend well.
Combine milk, egg, oil and extract in another bowl and mix well. Add to dry ingredients all at once, stirring briefly until just blended; do not overmix.
Turn batter into prepared pan. Bake until toothpick inserted in center comes out clean; about 1 hour. Let cool in pan 8 to 10 minutes. Invert onto wire rack and let cool to room temperature before slicing.
1988 Recipe - Jean Hansen
"Another great bread for with your coffee in the morning. It is best if you warm it up in the microwave for a few seconds. It is rather dense, but has a nice light flavor. Be careful not to bake it too long or it will dry out." - April Ferre
"Most people think lime when they hear Key West, Florida, but I think coconut. Ever since we visited Marriott's Casa Marina Resort and sampled their toasted coconut bread I've wanted to recreate that tropical flavor at home." - Bernita Sanders; Detroit, Michigan (Magazine Clipping)
"Most people think lime when they hear Key West, Florida, but I think coconut. Ever since we visited Marriott's Casa Marina Resort and sampled their toasted coconut bread I've wanted to recreate that tropical flavor at home." - Bernita Sanders; Detroit, Michigan (Magazine Clipping)
